It’s barbeque season and instead of signing up to bring the same old pasta salad I’ve been experimenting with grains to mix things up a bit! Farro is such a cool grain. It’s high in fiber, B vitamins, iron, and it actually tastes good! You can serve this alone or over greens to bulk it up, but either way it presents well and is so pretty on the table. I use Trader Joe’s 10 minute Farro since there is no way I have time to soak it over night. So here you have it. An easy, healthy recipe that will taste good and impress your family and friends. Happy Summer!
*Adapted from www.thekitchn.com
PREP TIME: 20 minutes
COOK TIME: 20 minutes
- 2 tbsp olive oil (for cooking)
- 2 large shallots, finely chopped
- 2 cups farro (uncooked)
- 4 cups chicken or vegetable stock
- ¼ cup red wine vinegar
- 2 tbsp olive oil
- 1 pint cherry or grape tomatoes, halved or quartered
- ½ large English cucumber, diced
- ¼ cup finely chopped basil
- Kosher salt and freshly ground pepper
- Heat 2 tbsp of olive oil in heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes.
- Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center about 10-12 minutes. (If there is more than 1-2 tbsp of stock left over, strain it out).
- Cool farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumber, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.
*Recipe variations: Add crumbled feta cheese, red onions, corn, chopped mint or dill.