Ancient Grains: Spring Farro Salad

Ancient Grains: Spring Farro Salad

Written by Chris -

Ingredients

  • Written by Chris -
  • Farro is an ancient wheat grain that can be found in specialty foods stores, natural foods stores, and Italian markets. It’s sold whole (which is the most nutritious), semi-pearled, or pearled, all of which can be used in place of barley and other grains in salads. In Italy, where most farro is grown, the grain is often added to soups. It can be substituted for rice in risotto as well. And it’s fabulous for breakfast.
  • Farro has a hearty texture and nutty taste, making it the perfect base for this spring salad. I chose to use pearled farro because it can be prepared quickly. Since it’s hulled, the cook time is reduced to 15 to 20 minutes. If you prefer to use whole grain farro, plan on cooking it for about 45-60 minutes.
  • Grain salads make a satisfying lunch, simple side or nutritious snack. Use whatever vegetables are in season and you really can’t go wrong. I chose fresh English peas, English cucumber, green onions, dill, micro greens and avocado. I didn’t plan to have everything green in color; it’s just what I had on hand. Fresh lemon vinaigrette brings it all together!
  • Spring Farro Salad
  • Ingredients needed for four 1-cup servings:
  • 2 cups water
  • 1 cup pearled farro
  • 1 ½ teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 tablespoons fresh lemon juice
  • ¼ teaspoon grated lemon peel
  • 1 tablespoon white wine vinegar
  • ½ teaspoon freshly ground black pepper
  • ½ cup English peas, blanched* (these are super tasty raw too!)
  • ½ cup sliced and quartered English cucumber, seeded if desired
  • ½ cup micro greens or wild arugula
  • ¼ cup sliced green onions
  • 2 tablespoons snipped fresh dill
  • ½ cup diced avocado
Read the whole recipe on Nestle Kitchens