We were invited over to a friend’s house for dinner last Friday night and I was given the task of bringing a side dish. It’s been a long time since I’ve made a grain salad, and I was itching to use the farro that remained in my pantry since I made Farro with Roasted Eggplant Pesto.
There is a wonderful chewiness to farro that I really enjoy. And the raw garlic and ginger in this dressing give this salad a nice kick. Serve it as a side dish, or spoon it over a bed of any lettuce to make a main course salad. In my opinion, this grain salad rocks!
Farro Salad with Apricots, Chick Peas and Sunflower Seeds
serves 10-12 as a side dish
1 1/2 cups uncooked farro
4 1/2 cups water
1 cup grated carrots
1 15 oz. can of chick peas, rinsed and drained
3 scallions, sliced thin
1/2 cup dried apricots, sliced
1/2 cup toasted sunflower seeds
1 medium bunch cilantro, washed
4 Tbsp orange juice concentrate
1 large clove garlic
1 inch piece fresh ginger
1/3 cup water
First, cook the farro. There are two ways you can do this. You can put the farro and the water in a rice cooker and turn it on. Or you can bring the water to a boil, add the farro, simmer for 45 minutes and then drain off whatever liquid remains (if any).
Place all dressing ingredients into a blender or food processor and blend until smooth.
Combine the cooked farro, carrots, chick peas, scallions, apricots and sunflower seeds in a med-large bowl. Pour dressing on top and mix until dressing covers the salad.
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