Don’t ask me how or why, but some how I came home from Whole Foods with farro. What is this grain and what am I going to do with it? Well from the package front it says that farro is a good source of fiber. Okay…that’s good.
More research…I found out that farro is an ancient grain (in the wheat family) that has been around for quite some time. Thousands of years it seems. It almost resembles a wheat berry and when cooked has a soft, chewy texture. It is also loaded with fiber, protein, vitamins, minerals and antioxidants.
Alright, let’s give this farro a shot. Now to find a recipe. I found a recipe on foodnetwork.com, but as always adapted it to make it my own. Winner winner chicken dinner! My family loved it. I hope you do to!
Farro with Cherry Tomatoes and Basil
- 4 cups chicken stock or water
- 1 1/2 cups Farro
- 2 teaspoons salt, plus more to taste
- 1 -2 cups cherry tomatoes, seeded and cut in half (amount depends on preference)
- 1 sweet onion chopped and sauteed
- 1/2 cup finely chopped fresh basil
- 1-2 large garlic cloves, minced
- 2 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 25-30 minutes. Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, sauteed onion, and fresh basil to the farro, and toss to combine.
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated. Bring to room temperature before serving.