A fresh, flavorful farro salad with some zing from lemon and crunch from pistachio. I put extra Parmesan in because I like cheese. Adapted from the New York Times.

Ingredients

• 1 c farro
• 1 c apple cider
• 2 t kosher salt, more as needed
• 2 bay leaves
• 8 T extra-virgin olive oil
• 2 T fresh lemon juice
• 100 g Parmesan cheese, shaved with a vegetable peeler (about 2/3 c)
• 1/2 c pistachio nuts
• 2 c arugula
• 1 c parsley / basil, roughly chopped
• 1 c mint, roughly chopped
• ¾ c cherry tomatoes, halved

Instructions

1. Bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer in a medium saucepan. Simmer until farro is tender and liquid evaporates, about 30 minutes. (Note: if all the liquid evaporates before the farro is done, add a little more water.)
2. Let farro cool, then discard bay leaves.
3. In a large bowl, whisk together olive oil, lemon juice and a pinch of salt.
4. Add farro, cheese and pistachio nuts, and toss to combine.
5. Just before serving, fold in arugula, herbs, and tomatoes. Add salt to taste.