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Posts Tagged ‘farro salad recipes’

Meatless Monday: Mediterranean Farro Salad

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Have you tried farro yet? I’m a bit obsessed with the nutty whole grain. It’s a great alternative to rice or pasta and is often interchangeable with wheat berries in recipes. While you can certainly add a scoop to your salad or soup, I like to use the toothsome grain as the base of a recipe.

What can you add to farro? Pretty much anything. Throw in lots of crispy veggies and toss with a dijon vinaigrette to make Giada’s Mediterranean Farro Salad. Serve with a simple green salad for dinner tonight and save leftovers for a light lunch tomorrow. In fact, I think it tastes even better the next day since the flavors have more time to mix and marry in the fridge.

This farro salad is very versatile. Swap in whatever vegetables you like (anything with a crunch will work nicely). Add in fresh herbs, use a different vinegar or hold off on the olives. You really can’t go wrong.

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3 Recipes for Farro Salads

Farro Salad Recipe

Lately, farro has been getting a lot of attention, and here’s why: there’s nothing quite as simple and substantial as adding nutrient-rich farro to roasted vegetables or vinaigrette-tossed salads. This spelt-like grain is an ancient strand of wheat from Italy, and it adds a distinctive nutty flavor and chewy texture to any dish.  Hearty and rustic farro salads are a delicious way to incorporate more whole grains in your life.

Here are three recipes where farro takes center-stage:

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Meatless Monday: Caprese Di Farro

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Farro is a whole grain similar to wheat berries; it’s sometimes called emmer (especially in Italy or in Italian import stores). It’s a flavorful little grain with a nutty, chewy texture. You can throw cooked farro into a green salad or use it in soups in place of pasta. Bonus: it freezes well so you can cook a whole bunch and freeze it in freezer bags for when you don’t have time to wait for it to cook. You can find farro in Italian stores, health food stores and in many grocery stores; I like to buy it in the bulk bins at the health food store because it’s cheaper that way.

Debi and Gabriele’s Caprese Di Farro salad is a good introduction to this grain; it’s foolproof so even if it’s your first time cooking with farro, you can’t really mess it up. “Caprese” means “in the style of Capri,” an Italian region best known for the mozzarella-basil-tomato combination everyone loves. Be sure to use real, high-quality fresh mozzarella cheese in this simple salad; the processed kind isn’t the same.

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