Tuesday, October 4, 2011

Green Bean and Farro Salad

Dressing:  miso dressing + a dab of mayo + few drops of lemon juice.


Cooked green beans and farro, red onions, cherry tomatoes, red peppers, and basil.
All vegetables came from our garden except farro (emmer wheat).

I'm attempting to add some whole grains to our salads instead of the usual leafy greens, out of all the whole grains I tried farro is most versatile and it is my number one favorite, I like it best in soups and salads, and I've been sneaking some farro into our rice cooker recently, so far so good, we like the taste of mixed rice. 



3 comments:

  1. I can honestly say I have never heard of Farro but I must say that the salad looks delicious. I really like robust chop salads like that. I like to use more vegetables in salads anyway - keeping the greens as a bed to they layer on thinly sliced carrots, thinly sliced raw beets, finely chopped onions/leeks, diced tomatoes, finely chopped red peppers, etc. etc..... !

    ReplyDelete
  2. kitsapFG,
    I like chop salad as well, it's a meal in itself.
    Farro is Italian for emmer wheat (an ancient variety), many trendy restaurants are serving it in salads, soups, farroto (as in risotto/pilaf), and desserts. When it is cooked al dente it's sweet, chewy, and nutty; I like it softer in soups taste like barley.

    ReplyDelete
  3. Thanks for the info Mac! Obviously I need to get out to the more trendy restaurants more often. :D

    ReplyDelete