Name: Grilled Portobello and Farro Salad
Yield: Makes 4 servings
Ingredients: 4 cups water; 1 cup farro (spelt)*; 12 tablespoons olive oil; 1/2 cup chopped fresh parsley; 1/4 cup dried currants; 4 green onions, sliced; 3 tablespoons Champagne vinegar or white wine vinegar; 1 shallot, chopped; 1 garlic clove, minced; 4 large portobello mushrooms, stems removed; 1/2 cup chopped toasted cashews; 1/4 cup radish sprouts

Peyton Hughes of Iowa City, Iowa, writes: "My extended family met for a reunion in Boston a few months ago. For our last night together, we decided it would be appropriate to have dinner at Finale. I'll never forget the unusual grilled portobello salad."

Farro, or spelt, is a cereal grain that's been eaten in southern Europe for ages.

Recipe notes

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