Friday, February 17, 2012

Farro Salad - Because nobody gets enough fiber

Based on a recipe by Giada de Laurentiis:


1 1/2 cups farro perlato
Water to cover by 2 inches
1 1/2 tsp. kosher salt

1 sweet red pepper, diced
3 scallions including green parts, sliced thin
1/2 cup chopped black olives
4 oz. sheep's milk feta, crumbled

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tbs. Dijon mustard
Salt and Ground black pepper to taste


Bring the water to a boil in a large sauce pan and add the farro. Reduce the heat and simmer, covered, until almost done, about 15-20 minutes.  Stir in the salt and continue cooking until the farro is tender, about another 5-10 minutes. Drain the farro and spread it on a plate to cool.

Prepare the vegetables and feta as described and set aside. Feel free to add whatever else you like. The original has green beans. We've also made it with asparagus (poached briefly), snow peas, and diced carrots.

Whisk together the oil, vinegar, pepper, and salt until emulsified.

When the farro is cool enough to handle, place it in a large bowl and mix in the vegetables and feta cheese. Pour the vinaigrette over the salad and mix well.

A one cup serving contains about 7 grams of fiber.

A note about farro - you want to get farro perlato, pearled farro not whole farro.  If you can't find farro in your local store:

(Yes 3 pounds. You'll use it. Really.)

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