hearty filling farro with fresh and dried herbs balanced in a delicious bite, more nutrient-dense than other grains
Farro is a hulled wheat, or grain, that’s full of more fiber than other popular grains like brown rice or quinoa. It is a complex carbohydrate, and when cooked it becomes soft yet still provides a delicate crunch. Farro can be used in various soups, salads, and as a side dish in replacement of rice or other grains. Farro is rich in protein, fiber, manganese, and fiber. It aids towards digestive and cardiovascular health. It can also reduce the risk of asthma and many inflammatory diseases. With farro as the heart of this dish, it’s a feel-good yet delicious recipe you’re sure to want make again.
Tomato Herb Farro
2 cups dry farro
4 cups water
2 tsp salt
1 cup grape tomatoes, halved or cut into fourths
1 green pepper, diced
1 red onion, diced
1/4 cup sun-dried tomatoes, diced small
1 tbs fresh parsley, finely chopped
1 tbs fresh dill, finely chopped
½ tsp dried oregano leaves
½ tsp dried basil leaves
1 garlic clove, crushed
2 tbs olive oil
2 tbs balsamic vinegar
cracked black pepper to taste
salt to taste
- Rinse farro thoroughly with cold water. Use ingredients from part I. Cook farrow by combining the 2 cups farro with 4 cups water and 2 tsp salt in a pot. Put on high until it vigorously boils then reduce and cover for about 25 minutes. This may differ according to package instructions (primarily follow package instructions). When finished remove from heat and set aside.
- Use ingredients from part II. In a separate bowl combine grape tomatoes, green peppers, red onion, sun-dried tomatoes, parsley and dill.
- Use ingredients from part III. In another bowl combine all dressing ingredients (oregano, basil, garlic, olive oil, balsamic vinegar, pepper and salt, and mix well.
- Add farro with the vegetable ingredients, and mix. Then add dressing and mix again until flavors are combined.
- Serve and enjoy!
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