{meatless monday} farro for a pharaoh salad recipe

Get it, Pharaoh or farro?! (yes, I know, I’m geeky.)

I’ve been searching high and low for this raved about grain that seems to be so elusive. I was not about to plonk down 10-20 smakeroos for a mail order of a “lowly grain”. Finally I found some in the bulk section of the local food co-op, and guess what? It was like $2 for 4 cups. In the words of Bob and Doug McKenzie, Beauty! Whoa, I’ve been hoping for a Stanley Cup Victory for the Canucks, that must have taken me back to the best Canadian Show of all time!

Some time ago @emilylevenson from {Custom Made} Life tweeted a question. “What food have you not tried but wished you had?” Funny, we both had farro on our list. However, I was cooking some and she was still on the hunt. I was happy to find out that the spelt ferro I had purchased was local and organic from Lentz Farms. I also picked up some Black Nile Barley. We will have to see what comes of that… There is some controversy over whether or not spelt farro is really farro. Many believe that only emmer farro is really farro. Emmer farro, by some, is considered the original, and what they eat in Italy. I feel that eating local trumps authenticity and the carbon footprint of buying imported grains.

Farro is very common in Europe, especially Italy, Switzerland and Germany. It has been making it’s appearance here in the States slowly. Mostly only heard of in online “foodie” circles or on the Food Network. Quite a long time ago I saw a video recipe from Heidi at 101Cookbooks.com and she made a salad similar to this. I stole her style of salad but made it my own with different flavors and ingredients. You can do the same, put your own stamp on it by using your favorite ingredients.

My biggest surprise was the taste. I had a pot of it simmering on the stove. I found myself compulsively dredging the partially cooked grains out of the boiling water because they were so damn tasty.

working lunch, with grilled (double Gouda) cheese 'just because'

: Farro salad with feta, cukes and spicy vinaigrette

: perfect summer side dish for a picnic or even to take camping

FARRO:

2 cups spelt farro
salt
water

VINAIGRETTE:

1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Aleppo pepper, optional (substitute 1/4 tsp chili flakes)
2 teaspoons Dijon mustard
2 tablespoons raw apple cider vinegar
4 tablespoons fruity extra-virgin olive oil
fresh thyme leaves from 2 sprigs

SALAD:

1/2 English cucumber, diced
3 scallions, thinly sliced
1/2 cup feta cheese in small dice, (Pastures of Eden Feta preferred)
tomatoes or roasted red peppers, to your liking
2 large handfuls of baby lettuce leaves

Rinse and drain the farro. Place in a large saucepan and cover with water by at least 2 inches. Bring to a boil, salt the water and cook for 30-40 minutes. Cook until soft but still has a bite. Drain and set aside to cool.
To make the vinaigrette, place all the ingredients in a small jar, cover and shake. Easy Peasy!
In a large salad bowl combine the cucumber, scallions, feta and tomatoes, if using. When the farro is cool add to the bowl. Add as much of the grain as you want. I find it best to add half and go from there. Drizzle half of the dressing over the grains and toss with the other ingredients in the bowl. Add the greens. Taste. Add more dressing as needed and more grains if you wish.

You can add what ever salad ingredients are fresh, by no means should you stick to the combinations here. It would also be fine to make with your favorite vinaigrette, though a homemade version is super easy to make.

Add your favorite protein to make this a well rounded meal. Also any left over farro would be great in another salad or soup. Or use as you would rice. It is super versatile. I am excited to try it as a risotto, which I hear is da’ bomb.

Number of servings (yield): 6-8