WineLovers Discussion Group

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.

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

http://whatscookingamerica.net/KarenCalanchini/FarroSalad.htm

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.