Farro Salad
I developed this recipe ages ago, first with spelt and then wheat berries. It can also be made with rice or wild rice and walnuts. It’s versatile!
A grain dish, but lighter with so many vegetables.
The apple cider vinegar (raw, organic and unfiltered) mixed with organic (low sodium) soy sauce gives the dressing a kind of pickling factor.
So as this salad sits in the fridge the flavor keeps developing, and it keeps well.
Because it’s not heavily seasoned (but still tastes great), it pairs well with just about anything.
This time I paired it with plain collard greens and a piece of broiled salmon for a very delicious and nutritious meal. Tomorrow’s lunch might be Farro Salad on a bed of lettuce with some roasted chickpeas.
This recipe does take a lot of chopping. I use it as cutting practice and try to improve my skills every time.
And while testing this recipe I was easily able to make the fish and the collards and chop the veggies while the farro cooked.
Let me know what you think!
Farro Salad
Serves 4 to 6
Prep and cook time: 40 minutes
Ingredients:
1 cup farro
2 1/2 cups water
Pinch sea salt
1/2 large red onion (or 1 small) – minced
1/2 green pepper – minced
1 stalk celery – minced
1 carrot – minced
3 cups red cabbage – chopped small
1/4 cup parsley – chopped small
2 Tbs. apple cider vinegar
2 Tbs. low sodium soy sauce
1 Tbs. olive oil
1/4 tsp. white pepper
Bring water with a pinch of salt to a boil. Rinse the farro and add to boiling water. Reduce heat to a simmer and cook for 25 minutes uncovered. Pour into a colander in the sink and let farro drain and cool.
While the farro is cooking, prep the vegetables. Mix the last 4 ingredients to make dressing.
When the farro is cool and drained mix in a large bowl with vegetables and dressing. Taste and adjust seasonings if desired.
This tastes better as it sits and the flavors develop.
It’s a great make-ahead dish.
