This makes a great dinner salad filled with fresh vegetables and greens all in a delicious vinaigrette
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Farro Salads
Farro Salad with Chicken
(Serves 2)
Ingredients:
1/2 cup farro
1/3 cup frozen peas, thawed
1/3 cup fresh or frozen corn niblets
12 grape tomatoes, halved
2 scallions, chopped
1 cup shredded, cooked chicken
2 cups chopped Romaine lettuce
Grated Parmesan cheese
Basil Vinaigrette:
1 large garlic clove
1/4 cup grated Parmesan cheese
10-12 fresh basil leaves
1/4 cup fresh parsley leaves
1 teaspoon salt
1 teaspoon sugar
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar
Directions:
Cook farro in a saucepan of boiling, salted water for 20 minutes. During the last 2 minutes of cooking, add the peas and corn to the saucepan. Drain and rinse with cold water. Transfer the mixture to a bowl; allow to cool to room temperature. Add the tomatoes, scallions, and chicken.
To make the Basil Vinaigrette:
With a food processor running, drop the garlic clove through the feed tube.
Add cheese, basil, parsley, salt, sugar, and pepper. Process about 10 seconds until all the ingredients are finely chopped. Combine the oil and vinegar. With the machine running, slowly pour through the feed tube. The mixture will combine very quickly. It should be slightly thick and coarse.
Pour the vinaigrette over the farro mixture and stir to combine. Divide the lettuce between 2 salad plates. Top with the farro mixture and sprinkle the top with Parmesan. Serve at room temperature.
RECIPES
Farro Salad with Chicken
Farro Salad with Mozzarella, Tomatoes, and Herbs
Farro and Shrimp Salad
Farro Greek Salad with Tuna
How to Cook Common Types of Grain >>
Farro Salad with Chicken
Farro Salad with Mozzarella, Tomatoes, and Herbs
Farro and Shrimp Salad
Farro Greek Salad with Tuna
How to Cook Common Types of Grain >>
Farro Salad with Mozzarella, Tomatoes, and Herbs
(Serves 4)
Ingredients:
1 cup farro
2-1/2 cups water
2 tablespoons lemon juice
1/3 cup olive oil
2 ounces fresh mozzarella, diced
Salt and pepper
1 cup grape tomatoes, halved
1/4 cup combined finely chopped basil, parsley, and chives
Directions:
Cook farro in a saucepan of boiling, salted water for 20 minutes. Drain and transfer to a bowl to cool to room temperature.
In a small bowl, whisk together the lemon juice, oil, salt and pepper. Pour over the cooled faro and stir to combine. Add the mozzarella, tomatoes, and herbs; gently toss. Serve at room temperature.
Farro and Shrimp Salad
(Serves 4)
Ingredients:
1 pound large shrimp, peeled and deveined
1/2 cup olive oil, divided
Salt and pepper
1 cup farro
1/4 cup fresh mint leaves
1/4 cup fresh parsley leaves
Juice of 1 lemon
1 (15-ounce) can cannellini beans, drained and rinsed
2 handfuls watercress, large stems removed
Directions:
Preheat the oven to 400 degrees F. Gently toss the shrimp with 2 tablespoons of olive oil; season with salt and pepper. Spread the shrimp in a single layer on a baking sheet. Roast for 8-10 minutes, or until cooked through. Set aside to cool.
Rinse the farro; place in a large saucepan of boiling salted water. Cook the farro for the time recommended on the package, usually about 15 - 20 minutes.
Drain and place the cooked farro in a bowl; drizzle with 2 tablespoons of olive oil. Set aside to cool.
Place the mint, parsley, lemon juice, and remaining 1/4 cup of olive oil in a small food processor. Add salt and pepper. Pulse until finely chopped.
Add the shrimp, beans, and watercress to the bowl with the farro. Add the mint dressing and gently toss to combine the ingredients. Serve at room temperature.
SALADS > RICE AND GRAIN SALADS > FARRO SALADS
MAKES A DELICIOUS SALAD DRESSING
Walnut oil is a rich source of Omega 3 and has a high level of natural antioxidants.
Combine walnut oil with white wine vinegar, salt and pepper for a deliciously light salad dressing
Combine walnut oil with white wine vinegar, salt and pepper for a deliciously light salad dressing
Farro and Shrimp Salad
What is Farro?
Farro (pronounced FAHR-oh) is a whole grain that is very popular in italy. It is considered an anciet grain and Italians often call the grain by different names, such as spelt, einforn or emmer. Although these other grains are similar they are not exactly the same. A grain of farro looks like a plump grain of brown rice. It has a complex, nutty taste, and a firm chewy texture similar to oats and barley. Farro can be used in a variety of ways, from sweet to savory. At its most basic, farro can make a lovely addition to soups, salads, and pilafs. Because farro contains a starch similar to that found in Arborio rice, it behaves much like risotto, releasing a creamy, binding liquid when cooked. But unlike risotto, farro doesn't become gummy; instead, it retains its tender, distinct bite, even if it sits awhile after cooking. Farro is most often available semi-pearled, with part of the bran removed. Whole farro has more nutrients, but you'll need to soak it overnight and cook it longer. If you cannot find farro, spelt, barley or other whole grains can be substituted. If you cannot find farro, spelt, barley or other whole grains can be substituted. The results won't be quite the same and you will have to adjust the cooking times, but the dishes will still be good.
Is Farro Gluten-Free?
If you're new to living a life without gluten, chances are you're still experimenting with different grains. Gluten, that sneaky protein found primarily in wheat products, can pop up in unexpected places, including several ancient grains you might not expect. Among them are barley, bulgur, and farro. While millet, quinoa, teff, buckwheat, sorghum, and rice are all gluten-free, farro is not. Farro is hulled wheat and contains gluten. It pairs well with pretty much every protein and vegetable, and you can use it similar to other grains such as quinoa and rice. If you aren't gluten-free, farro can be a great addition to your diet. It's more nutrient-dense than rice and one serving has six grams of protein, five grams of fiber. It's also a good source of vitamin B, magnesium, and zinc.
Farro (pronounced FAHR-oh) is a whole grain that is very popular in italy. It is considered an anciet grain and Italians often call the grain by different names, such as spelt, einforn or emmer. Although these other grains are similar they are not exactly the same. A grain of farro looks like a plump grain of brown rice. It has a complex, nutty taste, and a firm chewy texture similar to oats and barley. Farro can be used in a variety of ways, from sweet to savory. At its most basic, farro can make a lovely addition to soups, salads, and pilafs. Because farro contains a starch similar to that found in Arborio rice, it behaves much like risotto, releasing a creamy, binding liquid when cooked. But unlike risotto, farro doesn't become gummy; instead, it retains its tender, distinct bite, even if it sits awhile after cooking. Farro is most often available semi-pearled, with part of the bran removed. Whole farro has more nutrients, but you'll need to soak it overnight and cook it longer. If you cannot find farro, spelt, barley or other whole grains can be substituted. If you cannot find farro, spelt, barley or other whole grains can be substituted. The results won't be quite the same and you will have to adjust the cooking times, but the dishes will still be good.
Is Farro Gluten-Free?
If you're new to living a life without gluten, chances are you're still experimenting with different grains. Gluten, that sneaky protein found primarily in wheat products, can pop up in unexpected places, including several ancient grains you might not expect. Among them are barley, bulgur, and farro. While millet, quinoa, teff, buckwheat, sorghum, and rice are all gluten-free, farro is not. Farro is hulled wheat and contains gluten. It pairs well with pretty much every protein and vegetable, and you can use it similar to other grains such as quinoa and rice. If you aren't gluten-free, farro can be a great addition to your diet. It's more nutrient-dense than rice and one serving has six grams of protein, five grams of fiber. It's also a good source of vitamin B, magnesium, and zinc.
RELATED ITEMS
Farro Greek Salad with Tuna
(Serves 4)
Ingredients:
3/4 cup farro
Salt and pepper
1/3 cup plus 2 tablespoons olive oil
1/2 cup peeled, seeded and diced cucumber
1/2 cup diced red onion
1 medium tomato, seeded and diced
15 (about) Kalamata olives, coarsely chopped
1 (7.75 ounce) can garbanzo beans, drained and rinsed
1 (5-ounce) can Italian tuna
1/2 cup crumbled feta cheese
Juice of 1 lemon
1 large garlic clove, minced or grated
1 teaspoon dried oregano
1 tablespoon fresh chopped mint or parsley
Directions:
Rinse the farro; place in a large saucepan of boiling salted water.
Cook the farro for the time recommended on the package, usually about 15 - 20 minutes. Drain and place the cooked farro in a bowl; drizzle with 2 tablespoons of olive oil. Set aside to cool.
Once the farro has cooled, add the cucumber, red onion, tomatoes, olives, garbanzos, tuna and feta to the bowl.
In a small bowl, whisk together the lemon juice, minced garlic, oregano, salt and pepper, and remaining 1/3 cup of olive oil. Add the dressing to the ingredients in the bowl and gently toss to combine. Sprinkle the chopped mint or parsley over the top and serve at room temperature. You can make the salad ahead and refrigerate it but allow it to sit out at room temperature for 15 to 20 minute before serving.
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