Diet: Vegetarian, Dairy Free, Vegan
Farro, one of the oldest cultivated grains on our planet, is incredibly easy to prepare and is an extremely versatile grain for forming the healthy foundation of a salad, breakfast cereal, or as a wholesome addition to soup or pilafs.
Ingredients
- ½ cup pearled farro (uncooked)
- ¾ cup green lentils (uncooked)
- ½ cup grated zucchini, lightly squeezed to remove liquid
- ½ cup grated carrot
- 1 scallion, thinly sliced
- 2 Tablespoon sunflower seeds, toasted
- 2 Tablespoon shelled pumpkin seeds, toasted
- 2 Tablespoon walnut halves, toasted & roughly chopped
- ½ cup chopped fresh chives
- ¼ cup plus 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon or to taste fresh lemon juice
- ¼ teaspoon salt & pepper, or to taste
Directions
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Soak the green lentils in warm water for about 45 minutes, drain and rinse.
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Cook the ½ cup farro in ¾ cups water for about 20 minutes or until the water is absorbed. Makes about 1 ½ cups cooked. Spread out on a sheet pan to cool.
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Toast seeds: Add walnuts, sunflower and pumpkin seeds to a small pan over medium heat. Stir frequently for 2-4 minutes.
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Purée the chives, olive oil, lemon juice and ¼ teaspoon salt until blended.
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Add all of the salad ingredients together and then slowly add the chive dressing until coated, but not saturated. Add pepper and more salt and lemon juice if needed. Makes 2 servings.
Recipe Notes
Farro is not suitable for those with celiac disease, gluten intolerance or a wheat sensitivity or allergy.