Farro Salad
- 3 large cloves of garlic, finely chopped
- 1 cup onion, diced
- 1 1⁄2 cups emmer farro (“true” farro, not barley)
- 4 cups chicken broth (organic, low sodium)
- 1 head cauliflower, broken into large florettes (2” clusters)
- 1 red bell pepper, 1⁄2’d , cored & seeded
- 1 red onion, cut in 8 wedges
- 2-3 cups diced (approx 1/2” cubes) summer squash: zucchini, patty pans, crookneck, etc. or any combo thereof
- Olive oil
- 10 dry cured olives, pitted and chopped (optional; can be very salty)
- 3T chopped parsley
- 3T chopped fresh basil
- 1/3- 1⁄2 cup grated parmegiano-reggiano cheese
- 1⁄4 cup toasted pinenuts
- Salt and pepper to taste
In a 6-8 cup saucepan heat 2 T olive oil and saute garlic and 1 cup onion until soft,5- 8min. Add farro and cook 5-10 min to toast farro (like you would for pilaf style rice). Add chicken broth. Bring to boil. Reduce heat and cook covered over low heat for about an hour or until tender or al dente. Let cool off heat. Drain any liquid if still present. Save liquid to reduce and pour over salad as a “dressing”. (Or just toss the leftover liquid, but it’s pretty flavorful).
While farro is cooking, lightly coat cauliflower, red bell pepper, onion and squash with olive oil and roast on a sheet pan at about 400 degree until tender and browned. May have to remove some veggies before others so they don’t become mush. Let cool.
Cut cauliflower, red bell pepper and onion into 1⁄4 “-1/2 ” inch pieces. Combine farro and vegetables; mix in remaining ingredients. Season with salt & pepper (and more parmegiano or pinenuts or basil, to your liking.)
Contribution by: Pedroncelli.com