Farro, also called Emmer, is an ancient wheat strain similar to the very first wheat cultivated by ancient Mediterranean civilizations. Farro dominated the fields of the Near East, northern Africa and Europe until early farmers of Ancient Rome crossed wheat species to produce modern strains like durum.
Chefs and home cooks around the world are rediscovering farro as a hearty side dish, a protein replacement or a salad compliment. Farro is very high in protein, with strong, cohesive gluten. It makes beautiful pasta flour—Italians have been making pasta with farro for centuries.
When I recently cleaned out the pantry I discovered that I had taken on a new role as 'farro hoarder'. In my defense, there was a period where it was quite hard to find here in the Toronto area so I used to bring back packages from trips to Italy. Rationale aside, I had plenty and needed to start using it up.
In the summer I enjoy making farro salads. Mom was over for dinner last week so of course I added this farro salad to the menu.
The recipe is easy to follow (yeah), quick (yeah), and tasted great (yeah), making this one to keep.
Farro Salad with Tomatoes and Herbs
4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
In a medium bowl, whisk together the garlic, 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.
Exceptional
Posted by: lisa | July 01, 2017 at 05:41 AM