In Wyoming last week, I ordered the most delicious farro salad from Snake River Brewery. If you’re tired of pasta or rice, give farro a try. It has a mild and nutty flavor, a consistency like brown rice or barley, and A+ nutritional content. In fact, it’s similar to quinoa: high in protein and fiber and a good source of iron.
And it’s really easy to make. Like rice, you add the farro + water in a saucepan and let it cook for 15-20 minutes until the water has evaporated. So far, I’ve made farro salad and Farro Black Bean Burgers, but I’m planning to add it to soup or chili this winter as a heartier – but still protein-rich – alternative to quinoa.
Here’s the fun part about this recipe: I don’t think you can possibly make it the ‘wrong’ way. Substitute grapes or clementines for the strawberries, use feta instead of goat cheese, add corn or butternut squash, and on and on. The flavor is so versatile that almost anything will go.
- 1/2 cup dry farro (about 1.5c cooked)
- 1 avocado, cut into cubes
- 8-10 strawberries, sliced
- 1/4 cup goat cheese
- drizzle of olive oil
- Cook farro according to package instructions. Remember dry farro will expand about 3x when cooked. Farro can be served warm or cold.
- Combine farro, avocado, strawberries and goat cheese in large bowl.
- Drizzle with olive oil as desired.
- Serve over leafy greens. Can be enjoyed as an appetizer or vegetarian entree.