Wheatberry Farro Salad Recipes

WHEAT BERRY AND FARRO SALAD

Steps:

• Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper. Bring to a boil, reduce heat and simmer until tender and chewy, about 1 hour, adding more water as needed. Drain any water that is left. Transfer the wheat berries to a large bowl.
• Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper. Bring to a boil, reduce heat and simmer until tender, 25 to 40 minutes, adding more water if needed. Drain any water that is left. Transfer to the bowl with the wheat berries. (The grains can be made up to a day in advance and refrigerated.)
• While the grains cook, make the mustard vinaigrette. Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl. Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified. Taste and season as necessary.
• Heat a large skillet over high heat. Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes. Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes. Remove from heat, cool and halve.
• Add the tomatoes, scallions and basil to the grains. Pour the vinaigrette around the sides of the bowl; toss and fold the salad together. Transfer to a platter and grate the goat cheese over top.

WHEAT BERRY FARRO SALAD

Steps:

• Add wheat berries and farro the pot of rice cooker; add salt and water.
• Set rice cooker to grain setting and cook for 2 1/2 hours.
• Meanwhile, in a large saute pan, heat olive oil over medium heat.
• Add the onion and saute for 5 minutes or until translucent.
• In a large bowl, whisk together 1/4 cup olive oil, balsamic vinegar and House Seasoning.
• Add the onions, wheat berries, farro, carrots, bell pepper, green onions and parsley.
• Stir until combined.
• Allow salad to sit for 30 minutes.
• Before serving, check for seasoning and serve room temperature.

WHEAT BERRY (OR FARRO) AND LIMA BEAN SALAD

Steps:

• Bring water and first 1/2 teaspoon salt to a boil in a large saucepan.
• Add the wheat berries or spelt; return to boiling.
• Reduce heat and simmer, covered 45 to 60 minutes or until tender and drain.
• Rinse with cold running water and drain again.
• Or - in a large saucepan soak spelt in water and 1/2 teaspoon salt in the refrigerator for 6 to 24 hours. Do not drain, bring to boiling, reduce heat and simmer, covered for 30 minutes or until tender.
• Transfer wheat berries or spelt to a large bowl.
• Add lemon juice, vinegar, garlic, 1 teaspoon salt and pepper - toss to combine and let stand 15 minutes.
• Stir in the cucumber, lima beans, tomato, sweet pepper, olive oil, mint and basil.
• Serve immediately or cover and chill for up to 3 days.

BLUEBERRY FARRO SALAD

Steps:

• Rinse farro and put into a pot with 4 cups of water. Bring to a boil, reduce heat and simmer until soft, about 40 minutes. Drain and rinse with cold water.
• Combine blueberries, celery, onions, green onions, peppers and sunflower seeds in a large bowl.
• Combine vinegar, oil, cumin, coriander and maple syrup in a small bowl and whisk until combined. Drizzle over faro mixture. Toss gently. Add salt and pepper and toss again.

FARRO AND WATERMELON SALAD

Steps:

• In a large bowl combine 3 cups cubed watermelon, 4 cups cooked and cooled farro (or wheat berries), 1 small red onion, 1/3 cup crumbled ricotta salata and chopped fresh parsley. Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, toss, and serve.

FARRO SALAD WITH TOMATOES AND ROMANO BEANS

Steps:

• In a large bowl combine the farro and tomatoes.
• Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil. Toss with the farro and tomatoes and set aside.
• Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels.
• Shortly before serving, add the beans to the farro mixture, along with the chopped herbs. Toss together, taste and adjust seasoning. Sprinkle the goat cheese over the top and serve.