Farro is one of the oldest whole grains that was originally discovered in the Middle East and can mostly be found growing now in Italy. It is a form of wheat that has a nutty, earthy taste and a satisfying texture. It is easy to make, similar to rice or quinoa, and is an excellent source of fiber, protein, and iron.
Although Farro tends to be thought most similar to rice and is great in soups and salads, it also can be cooked and eaten like a cereal. Farro with honey and grilled, roasted, or fresh fruit makes a wonderful breakfast.
I went out to dinner over the weekend with friends and this easy Farro salad was a delicious side dish on the menu. Using all fresh ingredients and no oils, sugars, or preservatives makes this great little salad super healthy too.
1 cup Farro (Italian Pearled Farro is pictured above)
3 cups water
1/2 cucumber chopped
1 large tomato chopped
3 tablespoons chopped fresh parsley
1/4 cup balsamic vinegar
salt and pepper to taste
Rinse and drain the Farro and then add 3 cups clean water to the Farro and bring to a slow boil. Cover and cook approximately 15-20 minutes until the grain is soft and water is absorbed. Let cool.
Add Farro, cucumber, tomato, and vinegar to bowl and toss. Add salt and pepper to taste if desired.
This is a very simple salad and you can add fresh chopped garlic, onions, or other herbs like mint or cilantro if you like. As always, play around and make it your own.
Choosing healthy living over dying 🙂