Farro is an ancient grain with a nutty flavor and chewy texture. It’s high in protein, fiber and several nutrients. Farro has many health benefits. It’s an excellent source of protein, fiber, magnesium, zinc and B vitamins. Farro is a great source of protein. It’s great news for vegetarians, and those desiring a plant-based, high-protein food.
At your next picnic or family-friend gathering surprise your group with this delicious new, but also ancient, Farro salad.
1 c. whole-grain farro
2 c. low-sodium vegetable broth
1 1/2 tsp. kosher salt
1 Bay leaf
1 Large shallot, very thinly sliced
1/3 c. extra virgin olive oil
3 tbsp. apple cider vinegar
1 tbsp. dijon mustard
2 tsp. honey
Freshly ground black pepper
2 c. lightly packed arugula
1 Green apple, chopped
1/2 c. shaved parmesan cheese
1/4 c. freshly chopped basil
1/8 c. freshly chopped parsley
1/4 c. toasted pecans, roughly chopped
In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.
In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp and golden, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.
We would like to thank Delish for this amazing Farro salad recipe.