If you haven't made a farro salad, now's your time. Push back rice and set aside pasta; cook a bit of farro (FAHR-roe)--a luscious European-Near East whole grain-- today. A chewy (if not over-cooked) grain something a bit like a cross between barley and wheat berries, it is often described as somewhat nutty in flavor. Despite all indications, you needn't soak farro overnight like dried beans. Bring it to a boil, using l cup of dried farro for 2 1/2 cups of water and, lowering the heat (and covering) a la rice, cook away 25-30 minutes until this hearty, wholesome grain is al dente. (I like to include a bit of salt, pepper, and a pinch of crushed red pepper to the water.) If, when the farro is done, there's still water left, drain it like pasta.
I really don't know (for sure) what everyone else does with farro, but I had a notion to tart it up with a lot of lemon juice, fresh herbs, a bit of onion, fresh tomatoes, and a full (nearly) 15 ounce portion of canned salmon. Mostly because that's what was around the house.
$2.99, yes $2.99 at Whole Foods--Does this say bargain? (Yes.) |
farro salad with canned alaskan wild salmon, tomatoes, and spinach
3-4 servings (you'll eat 2 and save some for the next day)
- Cook one cup of farro in 2.5 cups water with a 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and a pinch of crushed red pepper (covered a la rice) until the farro is almost tender--about 25-30 minutes.
- When farro is al dente, drain (if needed), pour farro out into a large mixing bowl, and add 1 tablespoon extra virgin olive oil . Stir.
- Chop 2T each red onion and celery and stir into farro.
- Add 1 minced garlic clove.
- Dice 1/3 cup diced sharp cheddar cheese (or Gouda) and stir into salad.
- Drain a 14-15 oz can of wild Alaskan salmon, remove large bones, skin, and spine, and break apart with a fork. Add to salad.
- Slice in half 1/2 cup cherry tomatoes and gently add to salad.
- Add 1/2 cup julienned baby carrots.
- Chop one medium yellow squash (summer squash) and add to salad.
- Stir in 1/4 cup each chopped fresh basil and parsley.
- Drizzle onto the salad the juice of one lemon and 2 tablespoons extra virgin olive oil.
- Optional: 1 teaspoon Dijon-style mustard added with the olive oil.
- Sprinkle salad with 1/4 teaspoon each kosher salt and fresh ground pepper. Stir well.
- Taste and adjust seasonings.
- Serve on a bed of fresh spinach seasoned with a bit of salt and pepper
- Before serving, give the entire salad just a quick splash ( approximately 1 teaspoon or to taste) red wine vinegar.
- Garnish with some small basil leaves.
These were on my counter. They're still coming out in the yard. Aren't they pretty? |
And here was our lunch. |
Have fun cooking and taking care of yourself,
Alyce
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