Salads
3⁄4 cup(s) uncooked hulled farro
1⁄2 teaspoon table salt for cooking farro
3 cup(s) water
2 medium fresh tomato(es) diced
1⁄2 cup(s) fresh parsley coarsely chopped
3 tablespoons uncooked red onion(s) or diced
1 tablespoon balsamic vinegar
1 tablespoon olive oil extra virgin
1⁄8 teaspoon table salt or to taste
f you’ve never had farro, give it a go. It has a nutty flavour, slightly chewy texture and is packed with fibre, vitamins and minerals.
Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes; drain well and allow to cool slightly. (Pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 45 to 60 minutes – make sure to check your package carefully.)
Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
Add farro to tomato mixture and toss to coat; cover and chill at least 30 minutes for flavors to blend. Yields about 175ml (3/4 cup) per serving.