Farro Salad With Vegetables Recipes

FARRO SALAD WITH ROASTED VEG (INSALATA DI FARRO CON VERDURE AL FORNO)

Steps:

• Farro is a grain similar to pearl barley, but it's dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty. You may have difficulty getting hold of it, but if you can find it you'll be using it all the time - it has an unusual flavour half-way between rice and couscous (this recipe will also work well with both of these). In Italy it was a major food for the ancient Romans, who used it to make bread, porridge and soup before they got hold of wheat. Nowadays it's used in salads, soups, stews, even pastas. You should be able to buy farro in good Italian delis, and supermarkets have started to stock it in the special selection aisles. Here's a recipe for one of my fave salads - give it a go.
• Preheat the oven to 200ºC/400ºF/gas 6. Soak the farro or bulgar wheat in cold water for 20 minutes, then drain. Slice the courgettes across into chunky half-moons and put them into a large roasting tray. Add the remaining vegetables and the garlic cloves and toss together with a good splash of olive oil. Season with pepper and a tiny pinch of salt. Try to spread the vegetables out in one layer, as they'll roast better this way (use 2 trays if you have to). Roast in the preheated oven for 30 to 40 minutes, removing the trays and carefully shaking them now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool. When cool, tip on to a large chopping board, add the fresh herbs and chop finely.
• Place the farro or bulgar wheat in a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until tender, and drain well. Dress with olive oil and the lemon juice, season with salt and pepper, and toss with the roasted herby vegetables. Scatter over the reserved fennel tops and serve.

FARRO SALAD WITH GRILLED VEGETABLES

Steps:

• Cook the farro in lightly salted boiling water until tender to the bite but still just a bit chewy, about 25 minutes.
• Drain and reserve in a large bowl.
• Cut the eggplant, zucchini, peppers, and onion into 1 inch dice.
• Preheat oven to 400 degress F.
• Toss the vegetables in a bowl with the olive oil and season with salt and pepper.
• Spread the vegetables across two foil lined baking sheets, then roast for 10 minutes.
• Turn vegetables, then roast another 15 minutes or until vegetables are soft and lightly browned.
• Add the tomatoes, basil, and pine nuts and mix.
• Mix the dressing ingredients together in a separate small bowl and pour it over the farro mixture.
• Toss well and serve on four individual plates.

FARRO SALAD WITH VEGETABLES

Steps:

• Rinse farro well in several changes of water. Bring to a boil in 8 cups of salted water. Turn heat down to medium low and cook at brisk simmer for 20 minutes until tender. Drain and run cold water over it to stop cooking process. Drain well and turn into very large bowl.This recipe is not for farro that is precooked in any way.
• Cook cauliflower florettes in salted water until almost tender. Turn into ice water to stop cooking process. Then drain well and add to farro.
• Cook green beans in salted water until just tender. Turn into ice water to stop cooking process. Then drain well and add to farro.
• Add green onion, capers, parsley, tomatoes, and pecans to farro.
• Mix olive oil, vinegar, salt, pepper and garlic powder together with whisk and pour over farro. Turn salad several times with a large kitchen spoon and taste for seasoning.
• Add grated cheese and give salad a couple of turns.