Farro is a grain with endless nutritional value (high in fiber, a good source of iron, protein, and magnesium!). It has a nutty flavor and firm, yet chewy texture…think barley’s fraternal twin.
I cooked it in a rice cooker and it turned out perfectly! (that’s actually my secret for cooking most grains–the heat is better controlled than using the stove top, IMO).
To showcase this ancient grain, I’ve made two salads, one for those meat eaters of you and a vegan one! Take your pick or try both!
Farro-Spinach-Tomato Salad with Grilled Steak
Lemon, zest and juice
Steak, grilled (optional)
1. Cook Farro.
2. Chop spinach, tomato; add lemon zest and juice, salt and pepper, and olive oil.
3. Steak: Marinate with soy sauce, red wine vinegar, and Hawaiian spice blend (any spice blend will work). Grill steak. Slice thin then cut into pieces (for this salad..we want everything bite-sized).
4. Combine farro, salad, and steak in a bowl and season to taste. I made this one extra peppery 🙂
Farro-Cherry Tomato-Bitter Greens Salad
1 pint Cherry Tomatoes
Bitter greens–grown in my neighbor’s garden
2 garlic cloves
1 Lemon, zest and juice
2 tsp Red Wine Vinegar
Salt and Pepper
Red pepper flakes
1 Tb Nutritional Yeast
Sesame Seeds, toasted
1. Cook farro.
2. Chop tomatoes and greens.
3. Make vinaigrette: In a mortar and pestle: combine salt, lemon zest and garlic into a paste. Add to a bowl with lemon juice, vinegar, pepper, crushed red pepper flakes, and sesame seeds. Add olive oil to finish the vinaigrette.
4. Add tomatoes into the vinaigrette first and let it sit for a couple of minutes before adding in the greens, then add farro.
5. Mix to combine farro, salad, and vinaigrette. YUMM!
Photo Credit: Jordan Stelweck