Farro is one of the original grains listed in the Bible, and according to Oldways Whole Grains Council, it is one of the oldest cultivated grains. Archaeologists studying sites in the Fertile Crescent dating back over 10,000 years have discovered evidence of domesticated farro.
Today, farro is a modern grain, showcasing chewy nuttiness with wholesome goodness and culinary sophistication.
Whether you dress it up with specialty oils and vinegars or dress it down with a squeeze of lemon, oil and finishing salt, farro salad can be uniquely yours.
Enjoy this versatile salad as a side dish or healthy lunch. This dish is also wonderful for picnics.
Ingredients:
2 cups farro (pearled Bartolini is my favorite, or Bob's Red Mill)
4 cups unsalted chicken broth or vegetable broth
1 teaspoon salt
½ cup diced mini multi-colored sweet bell peppers
1 cup diced English cucumber
½ red onion, diced
¼ cup chopped parsley
½ cup diced rainbow carrots
Directions:
In medium saucepan, combine farro, chicken broth and salt. Bring to boil, reduce to simmer and cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. Remove from stove, pour on a sheet pan to cool.
Assemble salad. Dice all vegetables and herbs. When farro is cool, gently pour in a bowl, add vegetables and combine.
Drizzle red wine vinegar and oil of your choice all over salad (I love olive or avocado oil.) Stir again and taste for balance of flavors.
Add salt and pepper, lemon zest or any additional vegetables.
May be made the day ahead and kept cold.
Serves 6-8
Prep time: One hour
Contact Jackie at jackiedodart@hotmail.com or jackiedodart@harmonsgrocery.com
Today, farro is a modern grain, showcasing chewy nuttiness with wholesome goodness and culinary sophistication.