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Rating: 3 stars
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  • 4 star values: 0
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  • 1 star values: 0

If you can't find precooked farro, substitute precooked or boil-in-bag brown rice.

Kate Parham
Recipe by Cooking Light June 2012

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Credit: Johnny Autry

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat farro according to directions.

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  • Combine vinegar and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.

  • Add cooked farro and parsley to vinegar mixture; toss to coat.

  • Variation 1: Tomato and Cucumber Prepare base recipe through step 2, substituting 1 1/2 tablespoons fresh lemon juice for sherry vinegar. Add cooked farro, 1/2 cup diced fresh tomato, 1/2 cup diced cucumber, 1/4 cup chopped fresh parsley leaves, 1/4 cup chopped fresh mint, and 1/4 cup chopped green onions to lemon juice mixture; toss to coat. Serves 4 (serving size: 3/4 cup) CALORIES 97; FAT 4g (sat 5g); SODIUM 330mg

  • Variation 2: Basil and Corn Prepare base recipe through step Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 cup fresh corn kernels (about 2 ears) to pan; sauté 3 minutes. Add cooked farro, corn, and 1/2 cup chopped fresh basil to vinaigrette; toss to coat. Serves 4 (serving size: about 3/4 cup) CALORIES 157; FAT 9g (sat 1g); SODIUM 332mg

  • VARIATION 3: Onion, Feta, and Bell Pepper Prepare base recipe through step 2, omitting salt. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1/2 cup diced red onion and 1/2 cup diced orange bell pepper to pan; sauté 2 minutes. Add cooked farro, onion, and bell pepper to vinaigrette; toss to coat. Fold in 1/4 cup crumbled feta cheese. Serves 4 (serving size: 3/4 cup) CALORIES 156; FAT 4g (sat 4g); SODIUM 136mg

Nutrition Facts

90 calories; fat 4g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 2.4g; carbohydrates 14.8g; fiber 2.2g; iron 0.5mg; sodium 329mg; calcium 12mg.
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