Friday, September 13, 2013
Farro Tabbouleh Salad
I have long neglected my favorite grain: Farro. Being that I had some leftover mint from that fabulous Greek taco/salad, I thought I'd make some tabbouleh, substituting farro for the traditional bulghar wheat. And may I say.....it is even better. The wonderful chewy texture that is the essence of farro completes this salad. Farro is becoming more and more available, so if you can find it, this is a great dish to experiment with.
FARRO TABBOULEH SALAD (4-6 servings)
2/3 cup farro (5 oz)
1/2 pound chopped tomato (1 medium)
1 Tbsp chopped parsley
1/4 finely diced fresh mint
2 Tbsp finely diced red onion
2 pickling cucumbers or 1/2 English cucumber, diced
2 Tbsp EVOO
2 Tbsp freshly-squeezed lemon juice
crumbled feta or goat cheese for garnish, optional
In a medium saucepan, cover the farro with 2" of cold water and bring to a boil. Cook over high heat for 5 minutes. Turn off heat and let the farro stand until plump and al dente, 30-45 minutes. Drain the farro in a colander, shaking off the excess water. Let stand until cool; shake the colander occasionally to dry the farro.
In a large bowl, whish the lemon juice and EVOO and season to taste with S&P. Add the farro, tomatoes, parsley, mint, onion, and cucumbers.
Garnish with crumbled feta or goat cheese, if desired.
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