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Apple Cider–Cooked Farro

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character. From: bonappetit.com SERVES 4

1 bay leaf
2 cups apple cider
Kosher salt
1 cup semi-pearled farro
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Freshly ground black pepper
½ small celery root (celeriac), peeled, cut into matchsticks
½ medium sweet-tart apple, cored, cut into matchsticks
¼ small red onion, thinly sliced
½ cup fresh parsley leaves with tender stems
½ cup coarsely chopped black olives
1 ounce Pecorino, shaved

Combine bay leaf, apple cider, and 2 cups water in a medium saucepan; season with salt. Bring to a boil, reduce heat to medium-high, and add farro. Simmer until al dente, 25–30 minutes; drain. Spread out on a rimmed baking sheet; let cool.

Toss farro, vinegar, and oil in a large bowl; season with salt and pepper. Add celery root, apple, onion, parsley, olives, and Pecorino and toss to combine; season with salt and pepper.