RecipeMuncher

So, I have a confession… I meant for this to be a totally different recipe. I have these pretty glass jars in my cabinets that we keep all kinds of rice and grains in, and when I tried to make a leek and farro salad, I took the first jar, toasted the grains, and set about cooking them in stock. About ten minutes later, when the farro should have just been starting to break down, my pot was full of puffed, mostly-cooked grains, and I realized — I hadn’t used farro, I’d u (...)