Farro with Blueberries and Feta

For the ginger oil (this makes much more than needed for the recipe and can be made ahead of time): Bring ginger and oil to a boil in a pot. Boil for 4 minutes. Oil should change to a darker golden color. Remove from heat. Cool to room temperature. Strain through a sieve. Can be refrigerated for 2 weeks.

Place cooked and drained farro in a large serving bowl. While warm, toss with most of the ginger oil and the lemon juice. Add cilantro, parsley, coriander and scallions and toss. Allow to cool to room temperature.

Before serving, add more ginger oil to moisten it. Add blueberries and crumbled feta. Taste and add salt as necessary (depending on saltiness of feta, you may not need it).