A chewy but light whole grain salad that works great as a main dish with added garbanzo beans or kidney beans or as a side to any other protein…
2 cups water
8.8 ounces bag of ‘10 minute’ farro (about 1 ½ cups)
½ tsp sea salt
1/3 cup chopped green and red pepper
½ cup diced cucumber
1 cup cherry tomatoes, cut into ¼ size pieces
¼ cup minced red onion
¼ cup diced green scallions or chives
¼ cup finely chopped fresh Italian parsley leaves
¼ cup diced fresh dill
1/4 cup extra-virgin olive oil
2 Tbs red wine vinegar
Freshly ground black pepper
Additional salt to taste
Option: ½ cup feta or goat cheese
1. Combine the water, salt and farro in a medium saucepan. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer until the farro is tender about 10 minutes. Drain well, and then transfer to a large bowl to cool.
2. Add the prepared vegetables and toss to combine.
3. In a small bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat. The salad can be refrigerated overnight. Bring to room temperature before serving.
Note: Farro, as it is commonly known in Italy is a type of wheat but yet similar characteristics of barley or spelt. Barley therefore is interchangeable in this recipe.
Those with Gluten Sensitivity should be cautious with Farrow and those with true Celiac disease should avoid farro completely.