Marco Canora says you can swap in any starch—like bread or pasta—for the farro (a nutty Italian grain) in this recipe. A Lesson in Farro Canora simmers farro in water with sautéed onion, carrots and celery. The aromatic vegetables add delicate flavor to the cooked grains. Delicious, Quick Side Dishes
How to Make It
In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.
In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.
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Aggregate Rating value: 5
Review Count: 1969
Worst Rating: 0
Best Rating: 5
Author Name: Lisa Kroll
Review Body: I've made this many times using both Farro and Barley interchangeably. I prefer the Farro but the barley is good. This salad is one of my favorites and quite easy to make.
Review Rating:
Date Published: 2016-07-25
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