Farro Salad with Shallots and Parsley
Farro is a delicious, nutty-tasting whole grain with a flavor like a cross between wheat berries and barley. It cooks quickly (almost as fast as rice) and can be served boiled, plain, or marinated in a salad; or it can be prepared in the same way as a risotto. I usually cook 1 1/2 cups of farro at a time. I serve half of it warm as a side dish and the other half the next day as a salad.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring to a boil: 6 cups salted water.
Step 2
Add: 3/4 cup farro.
Step 3
Simmer for 20 to 25 minutes or until tender. Drain and transfer to a bowl. Sprinkle with: 1 tablespoon red wine vinegar, Salt.
Step 4
Stir and taste. Add more salt or vinegar if needed. Stir in: 1 small shallot or 2 scallions, diced fine, 2 tablespoons chopped parsley, 3 tablespoons extra-virgin olive oil, Fresh-ground black pepper.
Step 5
Serve at room temperature, or chilled.
Variations
Step 6
Wheat berries and spelt can be cooked and served in the same manner. Wheat berries take longer to cook, sometimes up to 50 minutes. Start checking after 20 minutes.
Step 7
Cilantro or basil can be substituted for the parsley.
Step 8
Diced cucumbers or halved cherry tomatoes can be added in season.
Step 9
Sherry vinegar or lemon juice can substitute for part or all of the red wine vinegar.
