From the menu of: Bantam + Biddy

Farro is becoming a popular restaurant menu item. Farro is a variety of wheat with an earthy nuttiness and a bit of chew. If you didn’t know better, you might confuse it for brown rice, since they share a similar shape. It’s been widely used in Italy for centuries. It’s available at well-stocked grocery stores, at natural food stores and at the DeKalb and Buford Highway farmers markets.

Bantam + Biddy’s Broccoli and Farro Salad

No Vidalia onions? Chef Lane Gummere says it’s fine to use Spanish or yellow onions instead.

1 large Vidalia onion, peeled, cut in half (about 1/2 pound)

3 cups water

Salt

1 cup pearled or semipearled farro

2 cups broccoli florets (about 1/4 pound)

6 tablespoons balsamic vinegar

1/2 teaspoon granulated sugar

1/2 teaspoon salt

3 tablespoons mayonnaise

Preheat grill to medium high. Lightly oil the grates.

Arrange onion halves on grill and cook until charred, about 10 minutes. Remove from grill, allow to cool to room temperature and cut into 1/4-inch dice. Set aside.

In a medium saucepan, combine lightly salted water and farro. Bring to a boil, then reduce heat and simmer until farro is tender, about 25 minutes. Remove from heat, drain any remaining water and put in a medium bowl. Cool to room temperature.

While farro is cooking, bring a large saucepan of water to a boil. Have a bowl of ice water available. Add broccoli and cook for 3 minutes. Drain broccoli and immediately put into ice water for 1 minute. Drain and add to cooked farro.

Combine reserved diced onion with vinegar, sugar and salt. Whisk in mayonnaise. Fold dressing into broccoli/farro mixture. Serves: 4

Per serving: 267 calories (percent of calories from fat, 31), 9 grams protein, 41 grams carbohydrates, 8 grams fiber, 10 grams fat (1 gram saturated), 4 milligrams cholesterol, 336 milligrams sodium.