I wasn’t entirely sure how this meal would turn out. To start with, I’ve never eaten, let alone cooked, farro. I’ve heard the raves. I’ve just never had it. I started with a recipe from one of my favorite blogs, The Way the Cookie Crumbles. The thing was, I didn’t have a good amount of the ingredients called for. What I did have, though, was a bunch of other stuff sorta close-ish to what the recipe called for. I decided to go for it anyway. I mean, how bad could a hearty grain mixed with other tasty ingredients be?
In the end, this farro turned out wonderfully. It was nutty and chewy and delicious. Its hearty flavor and texture stood up to the vinegar, vegetables, and feta. It kept quite well in the refrigerator, tasting just as good for lunch three days later as it did the night I made it.
inspired by The Way the Cookie Crumbles
1 c. farro (or other whole grain)
2 tsp. salt, plus more to taste
juice from 1 lemon
1 clove garlic, minced
1/2 small red onion, very thinly sliced
1 pint grape tomatoes, halved
1 small cucumber, quartered and sliced into 1/8-in. pieces
1 (15-oz.) can chickpeas, rinsed and drained
1 c. feta, crumbled
3 TBSP-virgin olive oil
1 loosely-packed c. spinach, chopped
1/3 c. walnuts, toasted and chopped
1. Place farro in a bowl and cover with water. Allow to soak about one hour.
2. Bring 2 quarts of water to a roiling boil; add the farro and 2 teaspoons of salt. Cook 25 minutes, until the farro is tender but slightly chewy. Drain and reserve.
3. Meanwhile, squeeze the juice of the lemon into a large bowl. Add the onions, garlic, and a pinch of salt. Set aside.
4. Stir the drained farro into the lemon juice mixture. Add the remaining ingredients. Let stand at room temperature about 15 minutes before serving.
one year ago: grilled portobello “Benedict”