Cook the farro according to package instructions. When done cooking drain.
Prepare carrots, chard stems and garlic. Separate chard leaves.
Take chard leaves and put into a pot or pan with 1/4 cup water and steam covered for 2-3 minutes to cook. Once done, remove from heat and allow to cool.
In the same cooking vessel, add some olive oil, crushed garlic and saute carrot and chard stems (~5-7 minutes.) Season with salt and pepper.
Toss the farro, chopped chard leaves, chard stems, and carrots together in a big bowl.
Drizzle with 1-2 tablespoons red wine vinegar and 1-2 tablespoons olive oil. Crack some black pepper and add in olives (and feta if using). Eat like a shark!
(be careful not to overcook farro, mushy farro is no bueno!!)
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!