This recipe is from the Food & Wine. Very nutty and delicious and perfect for a hot summer day.
5 tablespoons extra-virgin olive oil
1 cup mixed chopped nuts, such as walnuts and almonds
3 cups cooked farro
3 tablespoons lemon juice
4 radishes, thinly sliced
3 tablespoons snipped chives
In a nonstick skillet, heat 1 tablespoon of the oil. Add the nuts and toast over low heat, stirring frequently, until golden and fragrant, 7 to 8 minutes. Stir in the farro and 2 tablespoons of the oil and season with salt and pepper. Cook, stirring frequently, until the farro is lightly toasted, about 5 minutes.
Transfer the farro to a bowl. Stir in the lemon juice, radishes, chives and the remaining 2 tablespoons of oil; season with salt and pepper.