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Summer Farro Salad

August 11, 2009

I have a small pack of farro I’ve been hoarding.  Farro is an ancient Italian grain related to wheat that’s a super chewy and delicious

summer farro and vegetable salad

summer farro and vegetable salad

whole grain.  I love it.  I decided to use some to make a summer salad with barely cooked vegetables, and thought it would go well with the chicken.  You can use any vegetables you want in this salad according to your preference…I used what I had on hand.  Serves 4 as a side dish.

Ingredients:

1 c farro

2 c vegetable broth

1/3 of a bunch of asparagus, end snapped and cut into 1 1/2″ pieces

1 package cremini mushrooms, quartered

3 Roma tomatoes, seeded and diced

1/2 c fresh English peas, blanched

3 T olive oil

2 T red wine vinegar

1 handful fresh parsley, chopped

3 T grated Parmesan (optional)

salt and pepper to taste

Directions:

Rinse farro and place in a small saucepan along with the vegetable broth.  Bring to a boil, then reduce heat and cook until tender and chewy- about 30 minutes.

Heat 1 T olive oil in a skillet over medium high heat.  Add asparagus and mushrooms and saute until asparagus is crisp tender and the mushrooms are cooked.  Blanch peas in boiling water for 30 seconds, then plunge in ice water to stop the cooking.

In a large bowl, add farro, asparagus, mushrooms, peas and tomatoes.  Add remaining 2 T olive oil, red wine vinegar, parsley and Parmesan, if using, and toss to incorporate.  Season with salt and pepper to taste.  Serve at warm at room temperature or chilled.

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