Farro is a grain that is used in a lot of Italian cooking and I happen to absolutely LOVE it. It’s chewy texture adds such depth to dishes and is super easy to make. I cook mine with chicken stock, but just salted water works great too.
The thing I love most about this salad is that the world is your oyster (<– that is my favorite saying in the whole wide world btw) Really though, you can interchange any ingredients you like!
You will need:
12 oz pearled farro
6 cups chicken stock (or salted water)
1 fennel bulb (cored and chopped)
1 yellow onion (chopped)
6 or so brussels sprouts (thinly sliced)
3 roma tomatoes (chopped)
a few handfuls of pepitas
6 oz feta
2 1/2 cups chopped arugula
1 Tbs green onion tops (chopped//or chives)
1 Tbs fresh parsley (chopped)
1 tsp chopped mixed fresh herbs (**this step is optional but I had oregano and thyme on hand so I used it, use any you like)
1 lemon (zest and juice)
drizzle of red wine vinegar
extra virgin olive oil
salt
pepper
First get your farro started. You need to rinse your farro a few times first. I do this by putting it in the medium sized stock pot I plan on cooking it in, covering the grains with water, and swirling the pan. I then pour the cloudy water out. Do this about three times and then you’re ready to cook!
Its about a 3 to 1 ratio, so 6 cups of stock (or water) to 2 cups of farro. Pour 6 cups of liquid over your rinsed farro and bring to a boil. Let boil for about 15 minutes or until aldente and drain. Transfer to your mixing bowl.
While your farro boils get your cooked veggies going. Prep your fennel by halving, coring, slicing, and chopping it.
Chop your onion as well.
And get your brussels ready. I do this by chopping off the bottoms and peeling the tougher outer leaves.
And thinly slicing them.
Add your fennel, onion, and sprouts to a lightly (olive) oiled medium sized saute pan on medium-high heat. Add salt and pepper and sauté for about 6 minutes or until veggies are tender and slight caramelization is achieved about 5-6 minutes. (this picture is pre-carmelization// you’re going to want more color on the finished product than this)
While your veggies cook prepare your raw ingredients.
Chop your roma tomatoes.
And your herbs and arugula.
Add your cooked and raw ingredients, lemon zest, juice, red wine vinegar, olive oil, salt and pepper to your prepared farro; stir gently.
Add your pepitas and feta; taste and add salt or lemon as needed. Toss gently and serve! Can be eaten hot or cold
