If you haven’t tried farro, this ancient grain is something you might want to add to your dinner table. It’s a versatile grain with a nutty flavor and a light, chewy texture. You can use it in a variety of ways- soups, salads, as a breakfast cereal or a side dish.
Farro is one of the easiest grains to cook and will resist getting mushy even if subjected to too much time in the pot. It is a good source of fiber, protein, and iron.
I love to pair farro with fruit. In this salad I’ve mixed just a little Apple Cider Vinaigrette with the farro and added in lots of fresh fruit (plums and raspberries) and some dried blueberries. Pretty much any combination of fresh and dried fruits would work.
Farro and Fruit Salad
- 1 cup farro
- 3 cups water
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon maple syrup
- 1 tablespoon minced shallot
- salt and pepper
- 2 small plums, diced
- ¼ cup dried blueberries
- ½ cup raspberries
- 2 tablespoons chopped walnuts
- Place farro in a fine-mesh strainer and rinse well. Transfer to a medium saucepan, add 3 cups water and salt. Bring to a boil, cover, reduce heat and simmer 12-15 minutes. Drain, place in a medium bowl and let cool.
- In a small bowl, whisk together olive oil, cider vinegar, maple syrup, shallots, and salt and pepper to taste.
- Toss olive oil mixture together with farro. Stir in fruit and top with walnuts. Serve chilled or at room temperature.
Yield: 4 servings
316 calories per serving