Lately, everywhere I look there are recipes that include farro. I was not really sure what I thought about this little, brown grain, but decided to give it a try.
The verdict is in…I’m a FAN! I did some research, a little investigating about farro, and here’s a few facts ~
- it’s one of the oldest grains cultivated by humans.
- originally discovered in the middle east but now it’s now largely grown in Italy.
- it’s a great source of protein and fiber.
- it has a rice-like texture and is easy to use because it absorbs whatever flavor its cooked with.
With this new found love, I plan on making many more salads and experimenting with farro in soup. Tonight, we are having this salad with grilled chicken. My taste tester, Hunter, has already requested that this be in his lunch bag tomorrow along with some chicken in a lettuce wrap! You got it son…and I think I might just make one for myself.
Farro Salad with Peas & Feta
Power packed farro with fresh peas, mint and feta in a bright easy to make dressing.Print Rate
- 3 cups water
- 1 cup of farro
- 1 teaspoon salt
- 1 cup of blanched sugar snap peas - sliced
- 1/2 cup feta cheese crumbles
- 1 tablespoon fresh chives - minced
- 1 tablespoon flat leaf parsley - chopped
- 1 garlic clove , grated
- 2 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fresh cracked pepper
- Salt to taste
- Rinse and drain 1 cup of farro and place in pot with 3 cups of water along with 1 teaspoon of salt.
- Cover and bring to a low boil for 15 minutes or until farro is cooked al dente (chewy.) Drain and transfer to a medium size bowl.
- Add onion, peas, feta, chives and parsley.
- In a small jar combine, garlic, vinegar, olive oil and pepper. Shake until combined. Taste and adjust for salt and pepper.
- Pour dressing over farro salad and toss to combine.
- Serve at room temperature.