I recently purchased a package of farro, a grain featured today on the menus of many fine restaurants promoting healthy yet delicious choices.
By way of introducing you to this ancient grain which is growing in popularity here in the USA here are some facts about farro I found online…
Organic Farro, is an ancient hulled grain with a
chewy texture and slightly nutty flavor. It can be cooked and used in a
variety of recipes such as soups, and salads. Farro can also be ground
into flour and used instead of wheat flour to make bread, pasta and
other baked goods. Used in Italy for centuries, farro recently became
popular when french restaurants starting serving the grain in hearty
vegetable soups. Now farro is a healthy choice for
those looking for low gluten alternatives to wheat products. While whole farro retains the most nutrients, pearled farro not only retains
most of its bran and nutrients, but it also helps to reduce the cooking
time.
Farro is a common ingredient in many
Mediterranean dishes. It is often combined with olive oil, onions, herbs ,
tomatoes and served as a chilled salad. You can substitute farro for rice in pilaf recipes or for risotto.
So what to make with the farro sitting on my pantry shelf? I chose this Farro Tabbouleh with Burst Tomatoes, one of the many intriguing recipes in the June issue of Food and Wine magazine.
It could be served as a salad, a side dish, or an appetizer as past of a summer menu. Cut limes are charred on the grill or a grill pan on the stove to make the smoky dressing for this interesting variation on classic tabbouleh. Try it, I think you’ll like it…
Farro Tabbouleh with Burst Tomatoes (Gail Simmons, Food & Wine,June 2015)
(serves 4 as an entree)
1 pint cherry or grape tomatoes
2 garlic cloves (or more to your taste)
¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and pepper
1 and ½ cups farro
3 limes, halved crosswise
1 shallot, finely chopped
2 cups arugula, chopped
1 cup fresh parsley, finely chopped (I use Italian parsley)
½ cup fresh mint, finely chopped
1. Preheat the oven to 400 degrees. On a foil (I use parchment)-lined baking sheet, toss the tomatoes with the garlic, and 2 tablespoons of the olive oil and season with salt and pepper.
Roast for about 25 minutes, stirring occasionally, until the tomatoes are golden and some have burst. Transfer the baking sheet to a rack to cool. Chop the garlic.
2. Meanwhile, in a large saucepan of salted boiling water, cook the farro until tender, 12 to 15 minutes. Drain well.
3. Preheat a grill pan or outdoor grill. Brush the cut sides of the limes with oil and arrange them cut side down on the pan or grill. Cook over moderately high heat, rotating occasionally until charred, about 5 minutes.
When the limes are cool enough to handle, squeeze them into a large bowl (you should have about ¼ cup of juice). Add the shallot and the chopped garlic and gradually whisk in the remaining ¼ cup of oil until well blended. Season with salt and pepper.
Add the farro, cucumber, arugula, parsley and mint and mix well: season with salt and pepper.
Fold in the tomatoes and serve.
