RCP: Farro Salad

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RCP: Farro Salad

Postby Carl Eppig » Mon Jul 29, 2013 10:49 am

A couple of weeks ago we ate at UNO and saw a new side on their menu called Farro Salad. We had never heard of it or of farro. It was delicious and so we went on a search on the internet and locally for the product. With a little help form Giada we came up with a recipe that was a huge hit at a pot luck last night. Here it is:

FARRO SALAD:

4 cups Water
1 ½ cups Farro (available at Ocean State Jobs Lots)
2 teaspoons Salt or more
1 pound Tomatoes, seeded and chopped
2 Pickling cucumbers, burrs removed and chopped
½ Purple onion finely chopped
2 Garlic cloves minced
¼ cup minced chives
¼ cup minced Italian parsley
2 tablespoons Balsamic vinegar
¼ cup Extra-virgin Olive oil
Freshly ground pepper
Salt
Garlic powder

Combine water, farro, and salt in a medium sauce pan. Cover and bring to a boil; lower heat to simmer and cook 30 to 45 minutes until the farro has absorbed most but not necessarily all of water. Drain and remove to a large bowl. We use a large wooden fork to fold in the onions, and garlic. Whisk the vinegar, oil, salt, pepper, and garlic powder together, and fold into farro. Fold in cucumbers and herbs (chives & parsley) and refrigerate overnight. Next day add the tomatoes and serve, or bring to an event.
Carl Eppig
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Location: Middleton, NH, USA

Re: RCP: Farro Salad

Postby Karen/NoCA » Mon Jul 29, 2013 11:37 am

Try this one sometime.....it is very good.

http://whatscookingamerica.net/KarenCalanchini/FarroSalad.htm
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Re: RCP: Farro Salad

Postby Christina Georgina » Tue Jul 30, 2013 12:24 am

Carl, the uses for farro are quite varied. I always make extra and love to eat it for breakfast. I make it in a savory pie; in a pilaf; as a risotto; in soups. Cooked in a flavorful chicken, vegetable or beef stock it is quite tasty and a good slate for all sorts of additions. It can substitute for barley, rice, couscous in any way you would use those items.
An overlooked grain. Glad you found it.
Mamma Mia !
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