Place the Farro, apple cider, bay leaves, 2 tsp
of salt and 2 cups of water in a medium sauce
pan and bring to a boil. Cook uncovered for
about 30 minutes on simmer. (note if all the
liquid is dissolved before the farro is cooked
add a bit more water. Once cooked to your
liking (el denta is best) Drain & transfer the
farro to a serving bowl and discard the bay
Meanwhile in a small measuring cup, whisk
together the oil, lemon juice, 1 tsp of slat,
and 1/2 tsp of pepper. Stir the vinaigrette
into the warm farro and set aside for at least
15 minutes to cool.
Before serving, stir in the pistachios, parsley,
mint, tomatoes, and radishes. (leave out radishes
if you dislike them).