Prep Time: 15 minutes
Total Time: 1 hour, 15 minutes (Plus soaking farro for at least 8 hours)
1 cup whole-grain farro
6 tablespoons pine nuts
2 nectarines, chopped
4 ounces ricotta salata, finely crumbled
16 basil leaves, minced
2 tablespoons almond oil
1 tablespoon white balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1. Soak the farro in a big bowl of cool water for at least 8 and up to 16 hours. Drain in a fine-mesh sieve or small-holed colander set in a sink. Pour the farro into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
2. Scatter the pine nuts in a dry skillet and set it over medium heat. Cook, stirring often, until lightly toasted and fragrant, about 4 minutes.
3. Pour the pine nuts into a large serving bowl. Add the cooked farro. Stir in everything else: the nectarines, ricotta salata, basil, oil, vinegar, salt, and pepper.
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