Summer Farro (Emmer) Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
|
This was my first experience using Farro (received it as a gift). It reminds me of barley, with a slightly wheat flavor. The amount of herbs used could be increased and varied to taste. I think I will add basil and mint next time. Cook time includes soaking time and cooling time. This is a great way to eat whole grains in the summer. Ingredients:
1 lb whole farro |
1/4 cup olive oil |
3 tablespoons red wine vinegar |
salt, to taste |
pepper, to taste |
1/4 cup fresh parsley, chopped |
1/2 red onion, roughly chopped |
3/4 cup grape tomatoes, halved |
2 small cucumbers, chopped (i use seedless continental cukes, approx 1.5 cups) |
1 garlic clove, minced |
2 tablespoons capers |
20 black olives, sliced |
crumbled feta, as a garnish (optional) |
Directions:
1. Soak the farro in cold water for 30-60 minutes. Meanwhile, prepare the vegetables.
2. Drain farro and place in a large pot with 2 quarts water. Bring to a boil.
3. Reduce to a simmer, and cook uncovered for 30 minutes.
4. Drain the farro and rinse with cool water.
5. In a large bowl, combine the oil, vinegar, herbs, and vegetables. Toss to coat.
6. Gently stir in the farro until combined.
7. Chill at least one hour. Serve with crumbled feta on top if desired.
|
|