INGREDIENTS
3/4 lb
coarsely chopped tomatoes
1 cup
Flat-leaf parsley, loosely packed leaves
3/4 tsp
Green chile, hot
1/2 cup
Red onion
2
inch Rosemary, spring
2 tbsp
Lemon juice, freshly squeezed
1 cup
Farro
1/4 tsp
Pepper, freshly ground
1/4 tsp
Sea salt, fine
3 tbsp
Olive oil, extra-virgin
1 tbsp
Red wine vinegar
2 cups
Water