3 cups lightly salted water
1 cup farro perlato (emmer wheat)
1/3 cup sun-dried tomatoes in oil, chopped
1/2 cup light balsamic dressing
Bring water to a boil. Add 1 cup farro. Partially cover with lid and cook over medium-low heat, stirring frequently, for 25-30 minutes or until liquid is absorbed. Add remaining ingredients, stirring until all combined and heated through.
Yield: 4 servings
Time to make: 45 minutes
Source: Angela Peterson Hoffman (sort of inspired by Costco)
Note: You can use the dry, raisin-type sun-dried tomatoes, but you will need to add a little more dressing to compensate for the lack of moisture. I played around with the amounts until I found my favorite, but you can adjust the tomatoes and dressing to your taste.