FARRO VEGETABLE SALAD

I have been thinking of the ancient grain farro recently and wanting to cook up a batch for different uses.  Using my rice cooker, which can be used for other things besides rice, I cooked two cups of farro which made about four cups of cooked grain.  Farro has a wonderful nutty taste to it and I have written about farro in a previous post einkorn berry salad.

Besides adding farro to salads, I will use it over the next few days as an alternate to rice and as a cereal for breakfast.  I think farro would be a great in the morning instead of oatmeal as a cold muesli with berries and yogurt.

Instead of making one big bowl of salad for supper to serve two people, I like to make individual salad bowls.  The ingredients listed here are for one individual bowl of salad and you can just multiply the amounts if making for a number of people.   I used grapefruit flavour balsamic vinegar which has a nice taste in a vegetable salad.  You can add other vegetables to the salad than those listed in the recipe.

Cooked farro in a bowl

Vegetables piled over the farro.

Dressing has been added and all of the ingredients are combined.

INGREDIENTS AND DIRECTIONS:

1/2 cup cooked farro
1 stalk of celery, chopped
1/4 coloured pepper, chopped
small chunk of cucumber, coarsely diced
1/2 cooked beet, coarsely diced
1/4 avocado, chopped

Dressing

1 tbsp olive oil
1/2 tbsp balsamic vinegar, flavoured
1/2 tsp Dijon mustard
1/2 tsp maple or agave syrup

Using a medium size soup/salad bowl, add the farro to the bowl.  Separate the kernels with a fork.  Add the vegetables.  Mix the dressing and pour over the salad. Combine well and serve.