or, Seems Like You Spent all Day!
Teresa and I are always looking for healthy and delicious side dishes that are impressive and easy-to-fix. This past Sunday, I believe we found one of the best ever! It features farro, which is a whole grain that if you’ve never tried it, you need to run out and buy a package. Right away! Really. It is so tasty and easy to prepare. Farro has a pleasant chewy texture and a nutty flavor. It can be served a any temperature with any sauces, stocks, toppings. It is full of protein and fiber. What could be better? It’s the Full Package.
Served with seasonal vegetables, it is a dish that goes with just about anything.
Teresa texted me a photo of this salad from the new Bon Appetit. I immediately replied, “Yes, please!” I think you will, too!
It only took a few minutes to prepare, basically boiling the farro, mixing up a vinaigrette, cutting and chopping some ingredients, and Voila! Summer on a plate!
Farro and Tomato Salad with Fish Sauce Vinaigrette
(Adapted from Bon Appetit, August 2015 issue)
1 clove garlic, grated
3 T fish sauce
2 T white wine vinegar
1 T sugar
1 c semi-pearled farro
2 1/2 c unsalted chicken or vegetable stock
1 T olive oil
1 bunch green onions
1/2 lb heirloom tomatoes, cut into 1/2″ wedges
1/2 lb cherry tomatoes or pear tomatoes, sliced in half
1 small English cucumber, sliced thin
1/2 c parsley leaves
1/2 c tarragon leaves
Freshly ground pepper
In a small bowl or jar, whisk together dressing ingredients. Set aside or refrigerate until ready to use.
Prepare the farro according to package directions. Ours called for 1 c Farro to 2 1/2 c stock and 1/2 t salt. We simmered it 20 minutes, then checked it for texture and doneness. Farro should remain chewy, but not crunchy. Once it reaches this texture, drain the remaining stock, if any. Place in the bottom of serving bowl. Cool slightly to fully, depending on desired serving temperature.
Heat a heavy skillet, then add the olive oil. When the oil shimmers, add your green onions. Sauté 3-5 minutes until they appear charred. Remove from skillet and set aside.
Add remaining vegetables and herbs. Top with charred green onions.
Add dressing. Season with pepper and salt if desired. Toss. Enjoy!