For serving: 3 to 4 heads Belgian endive separated into individual leaves, or one sliced baguette PROCEDURE 1. In a medium bowl, combine peppers, garlic, olive oil, lemon juice, green onions and ...

Bring water, farro and 1 teaspoon of the salt to a boil in a medium-size saucepan over medium-high heat. Reduce heat to medium low, and simmer, covered, until tender, about 25 minutes. Drain farro ...