Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Farro is a quick-cooking grain with a mild flavor, perfect for a summer salad. Add juicy cherries, crunchy celery, and a mustardy dressing for the perfect accompaniment to grilled meat, poultry, or fish. If you can't find farro, you can substitute wheat berries, barley, or quinoa.

Ruth Cousineau
Recipe by Cooking Light June 2014

Gallery

Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary test

total:
25 mins
Yield:
Serves 8 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 5 cups water to a boil in a large saucepan. Add farro and 1/4 teaspoon salt to boiling water; cook 15 minutes or until al dente. Drain; cool at room temperature 15 minutes. Combine farro, cherries, celery, walnuts, and parsley in a large bowl.

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  • Combine lemon juice, mustard, honey, pepper, and remaining 1/4 teaspoon salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Pour dressing over farro mixture; toss to coat.

Nutrition Facts

256 calories; fat 10.6g; saturated fat 1.2g; mono fat 4.4g; poly fat 3.9g; protein 7g; carbohydrates 37g; fiber 5g; iron 2mg; sodium 201mg; calcium 34mg.
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