Farro Salad
Our Roan Mills Farro is a dry farmed, organically grown powerhouse of nutrition. With 18% protein, this ancient grain deserves consideration as a staple food in your kitchen. Here we present a Farro salad that travels well and makes an excellent lunch on the go. This dish is vegan and vegetarian friendly.
Ingredients
Serves 4-6 people
- 1 cup Roan Mills Farro
- 4 cups water
- 3 carrots, peeled and sliced into bite sized pieces
- 1 fennel bulb, trimmed and sliced into slivers
- 3 green onions chopped, both white and green parts
- 1 cup chopped parsley
- ¼ cup chopped cilantro
- ¼ cup chopped mint
- ½ cup Olive oil
- 3 tablespoons White wine vinegar
- Salt and pepper to taste
Preparation
Prep: 10 min • Cook: 40 min • Ready in: 50 min
Prepare the farro by combining the grain and water in a sauce pan, bring to a low simmer and cook, covered, for 40 minutes.
Meanwhile prepare the vegetables and herbs, combine in a large bowl and dress with the olive oil, white wine vinegar and salt and pepper to taste
When the farro is cooked, drain off any remaining water and toss into the salad bowl while still warm.
Taste and adjust seasoning as needed and serve warm or allow the salad to cool and store it in the fridge for 4 days.
Recipe from the Roan Mills test kitchen