A go-to grain bowl recipe inspired by a few different recipes on the NYTimes.
Pre heat oven to 400.
Heat 3 tablespoons of the oil in a large skillet with a lid over medium heat. Add onion, salt, and pepper, and cook, stirring often, until starting to turn clear, about 3 minutes. Add farro and cook until the pan is dry and the farro smells toasty, about 2 minutes. Stir in 2 1/2 cups water. Bring to a boil, then cover skillet, reduce the heat to medium-low, and simmer for 20 minutes.
While the farro is cooking place the salmon in a lightly oiled pan and cook for about 10 minutes, until just cooked through.
Meanwhile, in a medium bowl, whisk together lemon juice, garlic and 1/4 teaspoon salt. Let sit for 1 minute, then whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and set aside.
Cut the cucumbers in quarters lengthwise, then slice into 1/2-inch slices crosswise (you should have 2 cups); add to a large mixing bowl. Quarter and core the radicchio, then thinly slice into 1/4-inch strips (you should have 3 cups); add to the bowl. Add dill, add 2 tablespoons of dressing and a pinch each of salt and pepper to the bowl, and toss until evenly coated.
Toss cooked farro with 5 to 6 tablespoons tahini dressing to taste, a large pinch of salt and a drizzle of olive oil. Taste, and add salt and olive oil if needed.
Serve farro in bowls with vegetables and salmon on top.
By Alex Gibbons