Avocado Farro Bowl with Tomato & Basil

1. Bring 2 quarts of salted water to a boil in Dutch oven or soup kettle. Add farro cook partially covered and stirring frequently at first, until just tender with a little chew, about 30 minutes (or according to package instructions). Reserving 1 cup of farro water, drain and return to pot.
2. Meanwhile, lightly sprinkle tomatoes with a pinch of salt. Add oil and basil; toss to coat and set aside.
3. Reserving one quarter of avocado for garnish, mash remaining avocado with a fork; add garlic, lemon juice; stir to combine.
4. Add avocado mixture to farro, along with enough farro cooking liquid to create a light creamy sauce. Stir in tomatoes and top with reserved diced avocados, and serve, sprinkling with Parmesan cheese, if desired.

Serving Suggestion:  Serve with a seasonal green salad dressed with vinaigrette.

Beverage Pairing:  Rose or sparkling water.