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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you can't find precooked farro, substitute precooked or boil-in-bag brown rice. Ingredients:
1 (8.5-ounce) package precooked farro (such as archer farms) |
1 1/2 tablespoons sherry vinegar |
1 tablespoon olive oil |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1/2 cup coarsely chopped fresh parsley |
Directions:
1. Heat farro according to directions.
2. Combine vinegar and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.
3. Add cooked farro and parsley to vinegar mixture; toss to coat.
4. Variation 1: Tomato and Cucumber Prepare base recipe through step 2, substituting 1 1/2 tablespoons fresh lemon juice for sherry vinegar. Add cooked farro, 1/2 cup diced fresh tomato, 1/2 cup diced cucumber, 1/4 cup chopped fresh parsley leaves, 1/4 cup chopped fresh mint, and 1/4 cup chopped green onions to lemon juice mixture; toss to coat. Serves 4 (serving size: 3/4 cup) CALORIES 97; FAT 4g (sat 0.5g); SODIUM 330mg
5. Variation 2: Basil and Corn Prepare base recipe through step 2. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 cup fresh corn kernels (about 2 ears) to pan; sauté 3 minutes. Add cooked farro, corn, and 1/2 cup chopped fresh basil to vinaigrette; toss to coat. Serves 4 (serving size: about 3/4 cup) CALORIES 157; FAT 7.9g (sat 1g); SODIUM 332mg
6. VARIATION 3: Onion, Feta, and Bell Pepper Prepare base recipe through step 2, omitting salt. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1/2 cup diced red onion and 1/2 cup diced orange bell pepper to pan; sauté 2 minutes. Add cooked farro, onion, and bell pepper to vinaigrette; toss to coat. Fold in 1/4 cup crumbled feta cheese. Serves 4 (serving size: 3/4 cup) CALORIES 156; FAT 9.4g (sat 2.4g); SODIUM 136mg
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