makes six servings
1 cup farro, or quick-cooking barley
2 slices center-cut bacon
1 medium shallot, chopped
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pint cherry tomatoes, quartered
1/4 cup chopped fresh basil
Place farro (or barley) in a medium saucepan; add enough
water to cover by 2 inches. Bring to a boil. Cover, reduce heat and
simmer until tender, 15 to 20 minutes for farro (about 10 minutes for
barley). Drain and transfer to a large bowl.
Meanwhile, cook bacon in a nonstick skillet over medium
heat until crisp. Drain on a paper towel-lined plate; leave the fat in
the pan. Add shallot to the pan and cook, stirring, for 1 minute. Stir
in vinegar, salt and pepper. Remove from heat.
Crumble or chop the bacon. Add to the bowl along with
tomatoes, basil and the warm vinaigrette; gently stir to combine. Serve
warm or at room temperature.
bacon recipe courtesy of: EatingWell, May/June 2013