- 6 cups water
- 1 1/3 cups farro
- ¾ teaspoon kosher salt, divided
- ½ cup pine nuts
- 1 ½ teaspoons coriander seeds
- ¼ teaspoon fennel seeds
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, coarsely chopped
- 3 tablespoons vinegar, such as aged sherry or white wine
- ½ cup chopped Italian parsley
- 1 medium Granny Smith apple, cored and diced
- 3 tablespoons lemon juice
- ½ teaspoon freshly ground black pepper
Bring water to a boil in a 2-quart saucepan. Add farro, cover and reduce heat to a simmer. Cook 20 minutes, add ½ teaspoon salt and cook an additional 15 to 20 minutes. Farro should be tender. Drain well through a colander, then spread onto a large plate lined with several layers of paper towels. Set aside about 10 minutes.
Spread pine nuts in a large skillet and place over medium heat. Set timer for 5 minutes and toast, shaking pan occasionally, until nuts are lightly browned. Transfer to a cutting surface and chop coarsely. Place pan back on heat. Add coriander and fennel seeds and toast until grant. Transfer to a mortar and crush lightly with a pestle. Or spread on a cutting board and crush with the side of a chef’s knife.
Pour 1 tablespoon olive oil into the skillet and heat over medium heat. Add onions and cook about 5 minutes or until translucent. Add ¼ teaspoon salt, increase heat slightly and cook uncovered until golden brown, about 5 minutes longer. Stir in vinegar and cook until reduced by half. Add remaining 2 tablespoons olive oil and the reserved spices. Remove from heat.
Place farro in a bowl. Add nuts, onion mixture, parsley, apple and 2 tablespoons lemon juice. Toss to coat, seasoning with a little more lemon juice and fresh ground black pepper. Serve warm or at room temperature.