Cooking Lesson #131 Mediterranean Farro Salad

Mediterranean Farro Salad

How you doin’? Let’s try something a little different today--FARRO. Do not say “ick” to farro.  Farro is considered one of those magical ancient grains. Farro is an ingredient composed of the grains of certain wheat species—an ethnobotanical term for three species of hulled wheat: spelt, emmer and einkorn. Hulled wheat is wheat that cannot be threshed. Farro is sold dried and prepared by cooking in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.
 
This Mediterranean Farro Salad is filled with fresh ingredients, lots of chewy delicious farro, and it’s tossed with a light Greek vinaigrette. Perfect as a side dish or main course, and for taking with you to a potluck dinner! Any ingredient that sounds good to you can probably be included in this salad.
 
Prep time: 10 minutes
Cook time: 15 minutes 
Yield: 4 to 6 servings
 
Ingredients
For the farro
3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 teaspoon kosher salt
 
For the salad
1 large cucumber, seeded and finely diced
2/3 cup finely diced roasted red peppers (orange or yellow peppers are also acceptable)
1/2 cup finely diced sun-dried tomatoes
1/2 cup crumbled feta cheese
1/3 cup finely diced red onion
1/4 cup chopped marinated artichoke hearts
1/4 cup chopped kalamata olives (back or green olives are also acceptable)
1/4 cup chopped fresh tomatoes
1/4 cup finely chopped fresh parsley
 
For the Greek vinaigrette
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon find grind black pepper
 
Directions
For cooking perfect farro every time use an Instant Pot. If you don’t have an Instant Pot cook the farro according to the directions on the package.

1. Add farro, water and salt to the kettle of an Instant Pot.
2. Manually set to HIGH pressure for 10 MINUTES for al dente (great for salads).
3. QUICK RELEASE after 10 MINUTES before releasing pressure.
4. Fork stir the farro to fluff.
5. Transfer the farro to a large mixing bowl and chill for a minimum of 45 minutes.

To make the Greek vinaigrette

1. Whisk all ingredients together until combined. Use immediately.

To make the salad

1. Fork fluff the farro again and add the remaining ingredients, including the vinaigrette. 
2. Toss until well combined.
3. Serve immediately, or cover and refrigerate for up to 2 days.

 
ChefSecret: If you have a sensitivity to raw red onion reduce the amount or delete the onions altogether.

Covid-19 Quip of the Day: “If there is a second part to this quarantine, do we have to stay with the same family or will the US Marshalls relocate us?”
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