Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries.
- 4 cups water
- 10 ounces cracked farro (about 1 1/2 cups)
- 2 teaspoons salt
- 1 lb fresh tomato, seeded and chopped
- 1⁄2 sweet onion, chopped
- 1⁄4 cup snipped fresh chives
- 1⁄4 cup finely chopped fresh Italian parsley
- 1 clove garlic, minced
- 2 tablespoons balsamic vinegar
- fresh ground black pepper
- 1⁄4 cup extra virgin olive oil
- salt, to taste
- In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
- When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
- Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
- When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
- In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
- Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
- Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.
When I came to post this recipe I made from my package of farro (Nature's Earthly Choice Pearled Italian Farro) and found it posted here, but credited to Giada de Laurentiis, I was really quite surprised! It's exactly the same, but it's obvious someone is not getting the credit they deserve, whoever it is! That should definitely be straightened out. At any rate, it's definitely a simple, easy recipe with great flavor and I highly recommend it. We had it with eggplants stuffed with lamb and pine nuts from the "Jerusalam" cookbook.
I added edamame to mine. Hubby and I enjoyed it quite a bit, would try it again.
This is good!! I used this recipe along with the recipe on the back of my farro package to make this salad so I put in some black olives and capers! Farro is really good and gets soft when soaked and boiled. I will use this tasty ingredient again, thanks!!!