Saturday, February 28, 2009
farro salad with artichoke hearts
Farro is an ancient grain, a variety of wheat cultivated for thousands of years. It grows wild in the Fertile Crescent region of the Middle East, and the earliest evidence of domesticated farro (also known as emmer wheat) dates to 7700 BC. I love it for its versatility and nuttiness. If you cannot find farro, barley can be substituted
This salad is super simple, very tasty, and keeps quite well - so you can make a big batch and take it for lunch!
Farro Salad with Artichoke Hearts
from Williams-Sonoma's Eatwell
1 1/4 cups semi-pearled farro
1/4 cup oil-packed sundried tomatoes
1 jar (14 oz) artichoke hearts (i purchased mine at the italian deli around the corner - Salumeria Italiana; they cure their own, and are absolutely delicious!)
6 tbsp red wine vinegar
3 tbsp olive oil
1/2 cup finely chopped red onion
1/2 cup pine nuts, toasted
Rinse farro and put in saucepan with 2 1/2 cups water; bring to a boil. Reduce heat, cover, and simmer until grains are tender and water is absorbed, about 25 minutes.
Drain tomatoes and julienne. Drain, rinse, and quarter artichokes. (You can substitute oil from either the tomatoes or artichokes for some of the oil in the dressing!)
In a large bowl, whisk together vinegar and olive oil. Add cooked farro, sundried tomatoes, artichoke hearts, onion, parsley and pine nuts. Mix well. Season generously with salt and pepper and serve. Enjoy!