When the grain was done, I tossed that into the bowl with the resulting dish being really spectacular and refreshing and delicious all rolled up in one. And the funniest part was that it was all wholesome goodness. I should note that I didn't add any additional salt other than the sea salt I used to cook the grain.
Remember, Malcolm had said that if I liked brown rice, I would like farro. He was close - I loved the Farro. It's bigger and more robust than the usual short grain brown rice I am used to. Plus, I made the dish for a potluck and just set it out and pretty much everyone there came up and said that was delicious what was that? And then later called for the recipe and how to find Farro.
It takes a little planning
The problem with a grain dish is that you often have to think ahead because cooking some grains takes up to an hour(Think preparing potato salad).
The benefit is the dish is ready and available for several days of eating pleasure -- and also really satisfying, while at the same time good for you.
Schoolhouse Farm has a terrific blog that puts you right on the farm with the Malcolms and their three children and chickens, too. Go to schoolhousefarms.blogspot.com.