Sue's Far Out Farro Salad
By Sue Serves 6
Farro one of the first grains known to man. A primitive Wheat variety that retains its outer shell. Eaten primarily in Italy its now making its way onto American tables.
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- ⅓ cup plus 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, quartered
- 1 small carrot, halved
- 1 celery rib, halved
- ¾ lb farro (1 3/4 cups)
- 5 cups water or vegetable stock
- 1 × Kosher salt
- 3 Tablespoons red wine vinegar
- 1 × Freshly ground pepper
- 1 × Â0.25 cup crumbled goat cheese (Make it vegan and omit the cheese)
- ½ small red onion, thinly sliced
- 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
- 1 pint grape tomatoes, halved
- 2 cups baby spinach leaves
You may also need:
A Pot, Bowl, Spoon, Whisk
For vegans wanting that cheesy flavor, swap the goat cheese for nutritional yeast!
In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely. In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes, spinach and basil, season with salt and pepper and serve.
Julie Beebe from SLN says:
Tasted good but for those of us who have texture sensitivities it may take some getting used to.
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