The other day I became fixated on farro. Someone brought in a farro salad for a lunch and learn at work and I've been determined to make my own ever since. Farro is just another type of grain but I love the meaty texture it has and I think it goes really well with sweet vegetables.
Hence the Fall Farro Salad, it is scrumptious & makes up with few dishes and not much work.
Fall Farro Salad:
recipe from
here
3 delicate squash; cubed (skin is really thin so you can leave it on)
1 pint cherry tomatoes
olive oil
1 1/2 cup farro
1/4 tsp red pepper flakes
pinch of salt
1/2 tsp fresh thyme; chopped
1/4-1/2 cup shaved parmesan
handful or two or arugula
S&P to taste
preheat oven to 425 degrees F
1 place squash and tomatoes in a baking pan and drizzle with olive oil
2 bake for 25-30 minutes, squash should be tender and easy to pierce with a fork
3 meanwhile place farro, red pepper flakes and salt in a pot
4 fill with water to 1" above the farro
5 bring to a simmer and reduce heat to low, cook for 15-20 minutes, farro should be al dente
6 drain farro and pour into pan with squash
7 mix in thyme, arugula, S&P, and top with parmesan
