Farro is a hearty whole grain that may well become a staple in your kitchen, in everything from soups and casseroles to sides and salads.
Once a mainstay of the ancient Roman diet, farro is high in fiber and a good source of iron and protein, which also makes it a great anchor for numerous vegetarian dishes. Try using it in recipes that you might ordinarily reach for barley or brown rice.
Fresh herbs and other leafy greens in whole grain salads balance out the heft of the grains and also provide a lovely pop of color and freshness. And I make these kinds of salads continuously during the warmer months, since they keep well, and having a whole grain salad in the fridge means you never have to wonder what to make for lunch on those days when you’re feeling unimaginative. Don’t be shy with the salt and pepper — the seasonings really lift the flavor.
Finally, raw asparagus may seem surprising, but if the asparagus is very fresh it add a wonderful delicate asparagus flavor and a nice crunch. If the outer peel is thick, peel the bottom half of the stalks before thinly slicing them, or the texture will be too tough.
FARRO AND VEGETABLE SALAD
Start to finish: 45 minutes
Servings: 6
4 cups chicken or vegetable broth
1 1/2 cups farro
1/2 teaspoon kosher salt, plus more to taste
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup minced shallots
Juice of 1 lemon
1 cup roughly chopped flat-leaf parsley
Coarse or kosher salt and freshly ground pepper to taste
1 cup halved grape or cherry tomatoes
2 cups roughly chopped watercress
2 cups thinly sliced raw asparagus, peeled if necessary
1 cup thinly sliced radishes
Nutrition information per serving: 285 calories; 90 calories from fat; 10 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 214 mg sodium; 41 g carbohydrate; 8 g fiber; 4 g sugar; 9 g protein.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 43 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.