Farro salad

Say goodbye to boring rice salad forever!  Farro is a grain that reminds me of barley as it has great texture and a chewy bite.  I’ve used it in place or Arborio rice and made Farroto.  It was delicious.  I’ll be making that again and posting it for you here.  It’s a great blank canvas but has a lot more interesting flavor that any rice does (in my humble opinion).  Try adding this to soups instead of pasta or with some sauteed veggies. Most supermarkets carry Farro now and it is affordable at about $3.99 per pound. 

Farro Salad

Serves 4 as a side dish

Ingredients:

1 cup Farro, rinsed

1 tomato, seeded and diced

2 tablespoons muffaletta salad, olive tapenade or chopped olives

1 tablespoon capers

1 scallion, thinly sliced

1celery stalk, chopped

1 clove garlic, minced

¼ cup chopped parsley

Salt and pepper, to taste

Red wine vinegar

Extra virgin olive oil

Directions:

Combine Farro, salt and 3 cups water in a small saucepan.  Bring to boil, cover and simmer for 15- 20 mins.  The Farro should have a bit of a bite to it.  Drain and add to a large bowl to cool.  To the bowl add olives, tomato, scallion, celery, garlic and parsley.  Season with salt and pepper and drizzle with oil and vinegar to taste.  Toss and taste to adjust seasonings.  Serve room temperature.

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