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Place the farro in a pot with 4 cups of water, and add a large pinch of salt. Bring to a boil, and then reduce heat to low and cover. Cook until tender, 20 to 30 minutes. Drain well, and spread out on a sheet tray to cool.
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Heat a large sauté pan over medium-high heat and add the butter and 1 tablespoon of the olive oil. Sauté the leeks and chard stems, stirring occasionally, until caramelized, about 5 minutes. Add the garlic and the chard leaves, and cook until the leaves have wilted.
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Add the remaining 2 tablespoons of olive oil to the pan, and stir in the cooked and cooled farro. Season with salt and pepper to taste. Sauté until the grains are crisp and have developed a golden sheen.
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Transfer the toasted farro mixture to a serving bowl. Dress with Preserved Lemon Vinaigrette.
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Stir in the toasted almonds and parsley, and season with salt and pepper to taste. Serve slightly chilled or room temperature.
Note:
Though farro is sometimes ground and used as a substitute for wheat flour, this recipe uses the whole grain. If you can’t find whole farro, substitute wheat berries or barley.
