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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare farro according to package directions.

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  • Combine oil, vinegar, mustard, salt, and pepper in a bowl, stirring well. Add farro and parsley; toss.

  • Farro Tabbouleh Salad: Prepare 1 (5-ounce) package precooked farro according to package directions. Combine 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Add farro, 1/2 cup chopped green onions, 1/2 cup seeded diced tomato, 1/4 cup diced peeled cucumber, 1/4 cup chopped fresh mint, and 2 tablespoons chopped fresh flat-leaf parsley to dressing in bowl; toss gently to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 156; FAT 8g (sat 4g); SODIUM 275mg

  • Farro Salad with Basil and Corn: Prepare 1 (5-ounce) package precooked farro according to package directions. Combine 2 tablespoons extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a bowl, stirring with a whisk. Heat a skillet over medium-high heat; add 1 1/2 teaspoons olive oil. Add 2 cups fresh corn kernels to pan; cook 2 minutes. Add farro, corn, and 1/4 cup chopped fresh basil to dressing; toss to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 204; FAT 6g (sat 3g); SODIUM 286mg

  • Farro Salad with Green Beans, Radishes, and Feta: Prepare 1 (5-ounce) package precooked farro according to package directions. Combine 2 tablespoons extra-virgin olive oil, 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl, stirring well. Bring 6 cups water to a boil in a saucepan. Add 1 1/2 cups green beans, cut into 1-inch pieces; cook 2 minutes. Drain. Add farro, beans, 1/2 cup sliced radishes, and 1/4 cup crumbled feta to dressing; toss to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 187; FAT 3g (sat 4g); SODIUM 273mg

Nutrition Facts

239 calories; fat 9.3g; saturated fat 1.2g; mono fat 6.2g; poly fat 0.9g; protein 4g; carbohydrates 36g; fiber 3g; cholesterol 0mg; iron 2mg; sodium 289mg; calcium 25mg.
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