https://cooking.nytimes.com/recipes/768946464-tomato-grains-and-greens

*changed grain from barley to farro (maybe 3-4 cups of water instead of 6 next time? Cook time was more like 20 min, and we ended up removing water.)

*added cherry tomatoes, artichoke hearts, and garlic scapes

*swapped spinach for swiss chard because we had chard we needed to use =)

Everyone liked it!