Warm Farro with Fermented Vegetables and Herbed Yogurt

Method

1. 1. Cook the Farro
2. Combine farro, water or stock, bay leaf, and salt in a saucepan.
3. Bring to a boil, reduce to a gentle simmer.
4. Cook 20–25 minutes, until tender but pleasantly chewy.
5. Drain excess liquid, remove bay leaf.
6. Toss warm farro with olive oil and hold warm.
7. 2. Prepare the Herbed Yogurt
8. In a bowl, combine yogurt, olive oil, lemon zest and juice, dill, parsley, garlic, salt, and pepper.
9. Mix until smooth and well balanced.
10. Adjust seasoning; refrigerate briefly or hold cool.
11. 3. Prepare Fermented Vegetables
12. Drain fermented vegetables well to avoid excess acidity.
13. Chop into bite-size pieces.
14. Gently warm very briefly if desired (do not cook aggressively, heat reduces probiotic activity).
15. Optionally finish with a touch of olive oil.
16. 4. Assemble the Bowls
17. Divide warm farro evenly among four bowls.
18. Top each portion with fermented vegetables.
19. Spoon herbed yogurt generously over the top (about ¼ cup per portion).
20. Finish with toasted seeds and fresh herbs.