Farro isn't a grain that everyone knows, but it's a chewy, nutty grain that is very satisfying.
Mixed with a bit of crunch from walnuts and celery, sweetness from honey and cherries and tangy goodness from lemon and dijon mustard.
As you can see from the photo I used whole frozen black cherries in this salad... I just couldn't wait until next Summer to get fresh cherries! However, I must say I think this salad would also be good with other fruit like peaches, or orange sections. Use your imagination, what have you got, what do you like?
I served this at room temperature as a side dish for my Bourbon glazed chicken. It would also be great for lunches, or even as a meatless entree with a green salad, or some soup, on the side.
The original recipe came from Cooking Light in 2013.
NOTE- You can buy farro in the whole foods bulk section, or at Trader Joe's, like I did.
NOTE NOTE- Farro is not gluten free, but is more easily digestible than most wheats.
(I used the 10 minute farro from Trader Joe's but I included the instructions for regular farro)
Ingredients
5 cups
water
1 1/2 cups
uncooked farro
1/2 teaspoon
salt, divided
3/4 pound
sweet cherries, pitted and halved (about 2 cups)
2/3 cup
diced celery
1/2 cup
coarsely chopped walnuts, toasted
1/4 cup
packed fresh flat-leaf parsley leaves
2 tablespoons
fresh lemon juice
1 tablespoon
Dijon mustard, whole-grain or regular
1 tablespoon
honey, or agave
1/4 teaspoon
freshly ground black pepper
3 tablespoons
extra-virgin olive oil
Bring 5 cups water to a boil in a large saucepan. Add farro and 1/4
teaspoon salt to boiling water; cook 15 minutes or until al dente.
Drain; cool at room temperature 15 minutes. Combine farro, cherries,
celery, walnuts, and parsley in a large bowl.
Combine lemon juice, mustard, honey, pepper, and remaining 1/4 teaspoon salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Pour dressing over farro mixture; toss to coat. Add salt and pepper to taste.
Need some other ideas for farro?
Farro Mushroom Risotto
Combine lemon juice, mustard, honey, pepper, and remaining 1/4 teaspoon salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Pour dressing over farro mixture; toss to coat. Add salt and pepper to taste.
Need some other ideas for farro?
Farro Mushroom Risotto
No comments:
Post a Comment