Sorry, I know it’s been awhile. Stuff got busy you see. A lot of things have happened since I’ve been gone.
I got a job (woo!), I graduated from college (MAJOR milestone there), packed up everything in my college apartment, moved back home, unpacked everything, and now I am starting to pack up all my stuff AGAIN to move across the country. Yeah, big things.
Over the course of all that, my time in the kitchen decreased more than I would have liked, so it is great to be home. Now I have all the time in the world to experiment with the massive pile of recipes I have been meaning to get to.
This is one of them:
As much as I consider myself a carnivore, I have been loving certain vegetarian dishes recently. This is my favorite so far. I could have eaten the entire bowl of this salad if I wasn’t forced to share.
If you have never used farro, you have to try it. It is similar to brown rice, but the grains are larger and it is slightly nuttier. Oh, and it cooks in half the time. Yeah, thought you’d like that.
It also packs in a lot of protein and fiber. Healthy stuff, people.
You can use any apples of your choice. I used a granny smith and a pink lady as a mixture.
All of the flavors come together so nicely in this dish. It can be eaten as a main meal or as a yummy side dish.
This would be PERFECT to bring to a summer BBQ. Trust me, you don’t want to be the fifteenth person bringing chips and dip, do you?
You’ll love this farro salad, I swear.
- 1 cup farro
- 1 teaspoon salt
- ½ cup toasted almonds, chopped*
- 2 apples (any will do)
- Juice of 1 lemon
- ¾ cup craisins (or raisins if you prefer)
- ¼ cup fresh parsley leaves, chopped
- 6 oz smoked mozzarella, cut into ½ inch cubes (regular mozzarella will be fine if you can’t find smoked)
- 1 teaspoon dill weed
- ¼ cup extra-virgin olive oil
- 2 Tablespoons balsamic vinegar
- salt and pepper
- Combine the farro, salt and six cups of water in a saucepan. Bring to a boil and then reduce heat to a simmer. Cook uncovered for 25 minutes, until tender. Drain the farro in a colander and let dry on a paper-towel lined plate or tray
- Cut the apples into ½ inch cubes. Toss them in a bowl with the lemon juice and enough water to cover the apples.
- Whisk together the olive oil and balsamic in a small bowl.
- Combine the cooked farro, almonds, craisins, parsley, mozzarella and dill weed. Drain the apples and add them as well. Drizzle the olive oil and balsamic over the mixture. Toss well. Season with salt and pepper to taste.
Recipe adapted from Serious Eats