Farro and Spinach Salad

This was my side with the tuna, but it's a vegetarian main on its own.  I wanted an alternative grain to rice or barley.

Calling this a "salad" is kind of odd.  It isn't a casserole, not a rice dish, and I had it hot rather than chilled.  I couldn't figure out what other category worked.  Plus, it looked like a salad once it was garnished.

Farro is increasingly available in markets.  Kroger even sells a generic package of it.  The best price I've found is at Sprouts, and then you can get it out of the bins so you don't have to commit to a package until you know if you like it.  It's similar to barley or brown rice, and I find it makes a nice change that doesn't spike my blood sugar.

1 C dry farro
salt and pepper to taste
8 oz frozen spinach
1 Tb olive oil  
*1/2 C diced red onion
*sun-dried tomatoes for garnish
crumbled feta for garnish

1.  Rinse the farro and place in a saucepan with water to cover by one inch.  Season the water with a touch of salt.  Bring to a simmer, lower the heat, and cover.  Cook until the grains have expanded and split, about half an hour.  Drain.  This also makes a good do-ahead.  5am was a bit earlier than I had in mind, but it was done.

2.  Return farro to saucepan with a light drizzle of olive oil.  Add the spinach and return to a simmer.  The water the spinach gives off will be absorbed by the grains.

3.  Stir in the diced onion and taste.  Add salt and pepper as needed.  Transfer to serving bowl and garnish with sun-dried tomato slices and feta.  Serve warm or room temperature.

Difficulty level  π