The combination of flavors and textures in this dish are perfect. We've also used garam masala (Indian spice blend available at large grocers) instead of the cumin - and it may have been even a little better! Potluck friendly - it's beautiful and travels well.
Blueberry Farro Salad
This salad is crunchy, chewy, sweet, and savory all at the same time. It is perfect paired with grilled anything or stands alone as a meatless main dish. Look for farro (also called wheat berries) next to the grains and rice at the supermarket. It can also be found in the bulk bins at large supermarkets. Recipe from Tom Rocket, Green Fields Market, Greenfield, Mass. (via relish.com).
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- 1 cup(s) farro (wheat berries)
- 2 cup(s) blueberries
- 1 cup(s) diced celery
- 5 green onions chopped
- 1/2 cup(s) diced red onion
- 1 cup(s) diced red bell pepper
- 1/2 cup(s) sunflower seeds toasted
- 1/4 cup(s) cider vinegar
- 1/4 cup(s) canola oil
- 2 teaspoon(s) cumin
- 1 tablespoon(s) coriander
- 1 tablespoon(s) maple syrup
- 1/2 teaspoon(s) salt
- freshly ground black pepper
- 1. Rinse farro and put into a pot with 4 cups of water. Bring to a boil, reduce heat and simmer until soft, about 40 minutes. Drain and rinse with cold water.
- 2. Combine blueberries through sunflower seeds in a large bowl. Add cooked farro.
- 3. Combine vinegar through syrup in a jar, shake to mix, and drizzle over farro mixture. Mix gently. Add salt and pepper to taste and mix again.
- Per serving: 310 calories, 17g fat, 0mg cholesterol, 7 g protein, 38g carbs, 9g sugars, 8g fiber, 211mg sodium.
This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.
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