Farro Salad with Grape Tomatoes, Green Beans, and Sweet Onions
Ronnie's Notes
Farro is an ancient grain—archaeologists have found it in ancient Egyptian tombs! But it has become trendy, modern fare these days. It’s a type of wheat (some call it Emmer wheat) and has a pleasantly chewy texture and nutty flavor. Like other whole grains, it’s a good choice to add to soups or use as a base for salads. This recipe is very adaptable. You can add sautéed wild mushrooms or soaked dried porcinis, or cooked vegetables like peas and corn. Farro is now available in many supermarkets (usually in rice and pasta aisle) and in health food stores, but if you can’t find it, make this salad using barley.
Instructions
Place the farro in a saucepan and add enough water to cover by one inch.
Bring the water to a boil over high heat.
Lower the heat, cover the pan, and simmer for or until the farro is tender.
Drain the farro if any liquid remains and place it in a bowl.
Let cool slightly.
While the farro is cooking, place the green beans in a small amount of water in a saucepan, bring to a boil over high heat, lower the heat, cover the pan and cook for 4– or until tender.
Rinse the beans under cold water and drain them.
Add to the cooked farro.
Add the tomatoes, onion, and parsley.
Toss ingredients.
In a small bowl combine the olive oil, vinegar and mustard.
Pour over the salad and toss ingredients.
Season to taste with salt and pepper.
Makes 4–6 servings.