Farro Salad

There are few things I find as warming as a bowl of soup and as comforting as pasta. I love foods that make me feel satisfied, have a lot of texture in every bite, are hearty and that will stick to my insides. I need to stay full and padded for winter, you see. Grains are up there on the list of foods I try to fit into my cooking a few days a week. They’re filling, economical and go the distance with various preparations. From buckwheat to quinoa, couscous to millet - these grains can be quickly prepared and be used as the base of a bowl topped with veggies, meat, fish - you name it. I had dinner plan changes tonight, opting to come home and work because I was a bit overwhelmed. Grain game to the rescue and my grain of choice was farro.

Farro is a whole grain variety of wheat, it is not gluten free (for those of you that may be wondering) and it can be eaten on its own, in salads and in soups. Sometimes I throw the leftovers into my spaghetti squash bakes, I’ve been known to eat it with eggs and beans as often as I enjoy it as a side for my fish. This evening I ate it solo and sola - alone as a grain with veggies and by myself in my own company. I set my table for one. The usual.

If you ask me, the best thing about grains, aside from their abundant health value (fiber keeps you fuller longer and is slow to digest) is their adaptability. Grains can be the centerpiece to a main meal or served as a side. They are the perfect repository for leftover greens, roasted vegetables and absorb sauces well - taking on the flavor of whatever you add to them. I enjoy eating my grains loaded with veggies, with a nice piece of cheese and cup of soup. You’ll have to decide for yourself how you like them best.

All of that said, most grains cook fairly quickly. Long grain and black rices tend to take longer, while quinoa, couscous, millet and buckwheat cook in anywhere from 12-15 minutes. Farro can take longer, but I’ve found a 10 minute quick cooking farro from Trader Joe’s that rocks my pantry. 10 MINUTES, making weeknight cooking a possibility. Often times, while the farro is cooking I’m chopping veggies or gathering my ingredients so dinner is on the table in 15-20 minutes in total. In that 10 minutes while it’s cooking, a simple piece of fish can be cooked in the oven and veggies for my farro are being chopped. To tonight’s mix I added some bell peppers, kale (but you can use any green), leeks (you can use shallots, onions or some garlic), lemon juice and olive oil. I topped my bowl of veggie bathed grains with shredded parmigiano and I called it a night. If you wanna take your grain game and flavor profile up a notch, cook it with some stock or a little bit of bullion - you won’t regret it.

This makes a great lunch salad that you can top with chicken, fish or tofu. Add beans for another veggie/vegan protein option or eat as is. I ate a bowl of farro just like this, in all of my glory and at my kitchen table set for one.

Sit and plate pretty.

xo

Farro Salad
1 cup of cooked farro -follow instructions on package, I used Trader Joe’s 10 minute farro
1 tablespoon of extra virgin olive oil
1 bell pepper, diced -any color will do
1 leek, thinly sliced -you can use shallots, onion or garlic
6-8 leaves of dinosaur kale, thinly sliced into ribbons -you can also use spinach, arugula, swiss chard, curly kale or green of your choice
1 teaspoon of red pepper flakes
1-2 tablespoons of fresh lemon juice
2 tablespoons to 1/4 cup of pecorino

Over a medium flame, heat olive oil in a large skillet
Add leeks and red pepper flakes, sauteing until soft - about 5-8 minutes
Add bell peppers and continue to saute for 3-4 minutes
Fold in kale, adding lemon juice and a sprinkle of salt, lower flame and cover for a few minutes until kale breaks down
Remove veggie mixture from flame and add farro, mixing until combined with veggies
Top with pecorino and serve

-Excellent with shrimp served a top, a piece of fish on the side, grilled chicken or roasted chicken
-Add beans or tofu for a vegetarian or vegan protein pop
-Great leftover for breakfast or lunch, topped with an egg, sprinkled over salad, as a side with soup or eaten as is!