Farro and Brussels Sprouts Salad with Manchego

A type of ancient wheat, farro boasts a wonderfully tender-chewy texture that pairs well with tangy-sweet raisins and earthy Brussels sprouts. First, we toast the farro in a little olive oil to bring out its nutty taste. While the grains simmer in water, we soak raisins and chopped onion in vinegar to soften and plump the fruit and mellow the onion’s bite. Then the mixture is combined with the warm farro so the grains soak up the flavors as they cool. Shaved manchego (or Parmesan) cheese adds a contrasting salty note. Serve room-temperature alongside roast chicken or as a meatless main topped with a soft poached egg.