Farro Salad

Farro is an ancient grain,eaten by Assyrians and ancient Egyptians. Today it is mainly cultivated in the Tuscany region in Italy. Farro attracts the attention again recently as a healthy grain, due to its rich mineral and fiber contents. Also, it has very delightful texture and taste. Most of all, it is very hard to over-cooked farro (easy to cook!).

You can enjoy this salad as a side dish for any meals (meat or fish).


Farro Salad
(Yield: 4 servings / Cooking time: one hour)

Ingredients:
+ 1 cup farro
+ 2 cups water
+ 1 Tbsp shallot, finely diced (brunoise)
+ 1 Tbsp roasted red bell pepper, finely diced (brunoise)
+ 1 Tbsp chives, finely diced (brunoise)
+ 1 Tbsp extra virgin olive oil
+ 1 tsp sherry vinegar
+ salt and pepper


Procedures:
1. Soak farro in water for 25 minutes.


2. Drain farro and put in the pot with 2 cups of water.


3. Bring to boil and when the water starts boiling, lower the heat to simmer. Let the farro simmer for 20-25 minutes without a lid on.


4. Drain any excess cooking liquid.


5. Add extra virgin olive oil (1 Tbsp), sherry vinegar (1 tsp), brunoise shallot, roasted red bell pepper, and chives. Season with salt and pepper. Mix well and serve warm or at room temperature.



Enjoy~