Farro, an ancient grain that is gaining in popularity. It has a nice nutty taste and chewy texture. I think of using farro the same way I might use rice or couscous. It’s perfect in soups and salads. It’s a delicious side dish, along with any of your favorite proteins. I love it with a great roast chicken. I love incorporating farro into my meals. This salad is easy and delicious using some of my favorite vegetables and flavors. Enjoy!
From by the bay, wishing you farro memories!!
Maryann
far-ro
noun
- is a type of ancient wheat grain. Triticum dicoccum or emmer wheat produces what is referred to as “true” Farro, Two other wheat species are also considered farro: spelt (Triticum spelto) and einkorn (Triticum monococcum). All three are whole grains husked from whole wheat.
Farro has several health benefits. Farro is considered a high fiber food and an excellent source of protein, fiber and nutrients like magnesium and iron. As an unprocessed whole grain farro added to your diet can assist in reducing risk of stroke, heart disease, type 2 diabetes and asthma. Farro is best used as you would other grains in salads or soups. It can often be used in in place of barley in recipes.
Farro Salad with Roasted Butternut Squash and Mushrooms
Serves 4 to 6
Ingredients
- 3/4 cup pearled farro
- 8 ounces mixed mushrooms, chopped
- 8 ounces butternut squash, peeled, seeded and chopped in 1/2 inch cubes
- 4 tablespoons olive oil
- pinch red chili flakes
- 2 tablespoons parmesan cheese
- 1 teaspoon sherry wine vinegar
- 2 tablespoons roasted and salted pumpkin seeds
- fine sea salt and fresh ground black pepper to taste
- parsley to garnish
Directions
Preheat oven to 400 degrees F. Toss mushrooms and butternut squash with 2 tablespoons olive oil and red chili flakes. Season with salt and pepper. Place on a rimmed baking sheet in a single layer. Roast the vegetables in the oven until golden and tender, approximately 30 minutes. Let cool slightly. Place in a bowl. Meanwhile in a medium saucepan bring salted water to a boil. Cook the farro until al dente, approximately 20 minutes. Drain well and add the farro to the bowl with the vegetables. To the bowl add the remaining olive oil, vinegar, cheese and pumpkin seeds and mix well. Adjust salt and pepper to taste. Garnish with parsley. Serve at room temperature.