Farro is an ancient grain that has become quite popular these days, it has a rich nutty flavor with just the right amount of chewiness with great health benefits as a bonus! It's easy to prepare with no fuss at all, just cook up some vegetables to add to it and it becomes the perfect main or side dish!
I made this salad over the weekend to serve alongside some grilled meats but it was just as good eaten all by itself for lunch the next day. Bursting with color, it makes you think of spring doesn't it?
Cooking the farro is super easy, cover the grain with water, add a little salt, bring it to a boil then cover and simmer for about 20 - 25 minutes, drain, then spread it out on a baking sheet to cool down.
I roasted red, yellow and green peppers, red onion, asparagus, minced garlic, zucchini, artichokes hearts and peas, all in a 425F oven tossed in olive oil, salt and pepper until tender but not mushy. You can use any vegetables you want just make sure to cut them into bite size pieces.
When everything cools down toss the farro with the vegetables into a large bowl and add chopped fresh parsley and basil, a couple of sliced scallions, if you have some lemon olive oil drizzle some of that all over or make your own by whisking fresh lemon juice with olive oil, add salt, pepper and a generous amount of freshly grated Grana Padana cheese. I like to toss and taste to see how everything is flavored adding a little more of this and a little more of that!
Happy Spring!
Farro is an ancient grain that has become quite popular these days, it has a rich nutty flavor with just the right amount of chewiness with great health benefits as a bonus! It's easy to prepare with no fuss at all, just cook up some vegetables to add to it and it becomes the perfect main or side dish!
I made this salad over the weekend to serve alongside some grilled meats but it was just as good eaten all by itself for lunch the next day. Bursting with color, it makes you think of spring doesn't it?
Cooking the farro is super easy, cover the grain with water, add a little salt, bring it to a boil then cover and simmer for about 20 - 25 minutes, drain, then spread it out on a baking sheet to cool down.
I roasted red, yellow and green peppers, red onion, asparagus, minced garlic, zucchini, artichokes hearts and peas, all in a 425F oven tossed in olive oil, salt and pepper until tender but not mushy. You can use any vegetables you want just make sure to cut them into bite size pieces.
When everything cools down toss the farro with the vegetables into a large bowl and add chopped fresh parsley and basil, a couple of sliced scallions, if you have some lemon olive oil drizzle some of that all over or make your own by whisking fresh lemon juice with olive oil, add salt, pepper and a generous amount of freshly grated Grana Padana cheese. I like to toss and taste to see how everything is flavored adding a little more of this and a little more of that!
Happy Spring!
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