Farmer’s Market Farro Salad

Have you tried farro?

In a world of quinoa this and quinoa that, I thought it was time to shine a little light on one of my favorite grains.

Farro.

Farro is an ancient grain that has been around for centuries and has even been found in the tombs of Egyptian kings.  It’s a hearty grain that was a mainstay of the daily diet in ancient Rome.

I was listening to NPR awhile back and learned that you really have to pay attention to what kind of farro you’re purchasing.  {And speaking of NPR, I love that I can turn on my local station and learn something that I didn’t even know I needed to know!}

Though we refer to farro as if it were only one grain, it’s actually three. There’s farro piccolo (einkorn), farro medio (emmer), and farro grande (spelt).  Emmer is what you’ll find sold most often here in the U.S.  It’s a harder grain than einkorn and is often confused with spelt, which is another type of grain altogether.

• Whole farro retains all the grain’s nutrients.
• Semipearled means part of the bran has been removed but still contains some fiber.
• Pearled contains no bran at all but cooks up the fastest.

Confused as to which one should you choose?

To make matters a little more interesting, the packaging is often confusing.  When the label simply reads “farro,” you don’t know what kind you’re getting.  Following the label directions is your best bet and as a rule of thumb, the longer it takes to cook, the less processed the grain.

And though it takes a but longer, I prefer the whole farro.  Its nutty flavor and chewy texture works perfectly in this Farmer’s Market Farro Salad but be sure to give it a try in soups or as a risotto.

Farmer’s Market Farro Salad

 

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Prep time

15 minutes

Cook time

37 minutes

Total time

52 minutes

 

The traditional grain of the Mediterranean, farro is a hearty grain that was a mainstay of the daily diet in ancient Rome. Its nutty flavor and chewy texture works perfectly in this Farmer’s Market Farro Salad that gets a delightful hint of sweetness from strawberries.

Author: Brett@GreenThumbWhiteApron.com

Recipe type: Salad

Serves: 6-8

Ingredients

• ½ cup plus 3 tablespoons Colavita Extra Virgin Olive Oil, divided use
• 1 large shallot, finely chopped
• 2 cups uncooked farro, rinsed and drained
• 4 cups all-natural vegetable stock
• ½ cup Colavita White Balsamic Vinegar
• 3 tablespoons Dijon mustard
• 1 tablespoon sugar
• sea salt and freshly ground black pepper, to taste
• ½ large English cucumber, thinly sliced
• 1 cup red grape tomatoes, halved
• 1 cup yellow grape tomatoes, halved
• ¼ cup finely chopped Italian parsley leaves
• ⅔ cup sliced strawberries
• ⅓ cup crumbled goat cheese
• ¼ cup coarsely chopped pistachios
• 6-8 Boston lettuce leaves for serving

Instructions

1. Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the shallot and sauté until tender, about 5 minutes. Add the farro and stir to coat, about 2 minutes.
2. Pour in the stock and bring to a boil. Reduce heat to medium-low and simmer until most of the liquid has been absorbed and the grains are al dente, about 30 minutes. Drain off any excess liquid and set aside to cool to room temperature.
3. Meanwhile, whisk together remaining ½ olive oil, vinegar, mustard, and sugar in a large bowl. Season with salt and pepper to taste.
4. Add the cooled farro, cucumber, tomatoes, strawberries, and parsley and stir to combine. Top with goat cheese and pistachios.
5. Serve in lettuce leaves, if desired, or on chilled salad plate.

Notes

To speed the cooking process, cover the farro with water and soak in the refrigerator overnight, then drain. Reduce the amount of stock used in recipe by 1 cup.

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