Farro is an ancient grain that has a satisfying, chewy texture and earthy flavor that makes a great base for hearty salads and side dishes. It’s full of fiber and protein, and works well in other recipes as a substitute for brown rice or wheat berries.
Tip: When you’re chopping the celery, make sure to keep the leaves and toss them into the salad too. They add an extra dose of fresh flavor.
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- 1 cup uncooked faro (semi-pearled)
- 2 ¾ cups water
- ¼ cup cider vinegar
- 2 tablespoons canola oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups finely chopped celery
- 1 cup chopped parsley leaves
- 1 ¼ cups halved and pitted cherries (or halved red grapes)
- In medium pot, add farro, water, and vinegar. Bring to boil over high heat. Once boiling, reduce heat to low so liquid is at simmer and cover with lid. Cook until liquid has evaporated, about 35 to 40 minutes. Remove lid and let farro cool, at least 10 to 15 minutes.
- In medium bowl, add oil, salt, pepper, celery, and parsley. Stir in cooled farro to combine. Add in cherries or grapes, stirring to combine. Serve.
serving: 355g, Calories: 220, Carbs: 35 g, Protein: 7g Fat: 6g, Sat. fat: 0.5 g, Sodium: 230 mg, Fiber: 6 g