Fall Farro Salad
This zippy salad features farro, a nutty ancient grain that is packed with flavor. Be sure to adhere to the serving size.
Makes
Serving size
Ingredients
1½ cups farro
3 cups water
¼ cup walnuts, chopped
½ cup cranberries, dried
½ cup smoked Mozzarella cheese, cubed
2 scallions, chopped, white and green parts
½ cup Italian Parsley, minced
¼ cup mint leaves, minced
3 tablespoons olive oil
2 teaspoons lemon juice, or to taste
A pinch of sugar
Black pepper, freshly grounded, to taste
A pinch of sea salt (optional)
Instructions
- Place the farro in a large pot and add water.
- Bring to a boil and simmer.
- Cook covered for 30 minutes or until tender. (Cooking may be shorter if it is pearlized farro.)
- Drain and let cool for 10 minutes.
- Combine the cooled farro with nuts, cranberries, cheese, scallions, parsley, mint, olive oil, lemon juice and pinch of sugar in a large bowl.
- Season with pepper and salt, if desired, to taste. Enjoy!
Cooking Tip
If it’s necessary that you reduce your mineral content even lower, you can swap out the farro with barley.
Recipe contributed by FamilyCook Productions
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