Tuesday, September 4, 2012

Farro Salad

I work at a farmer's market most Saturdays, and have a booth next to one that represents a shop that's around the corner from my house. They sell marvelous salads. This is my take on my new favorite addiction: Farro Arugula Salad. It's easy to make and so fresh and delicious. It's a pleasant reminder of the end of summer, with just enough fall feel to it. 

I could say that I know a lot about Farro as a grain, but I'd be lying. I had to look it up. In most instances, it refers to it actually being spelt. I found Farro in the bulk grain bin at Whole Foods. To cook, the recommendation is a ratio of 1:5 farro to water. Cook for 30 minutes. I brought my water to a boil, added the farro, briefly returned to a boil, and simmered over low heat for 30 minutes. The farro goes from a small, rice shaped grain to a puffed grain. Drain off any excess water that was not absorbed during the cooking. 

I'm sorry I've been off doing other things and neglecting this blog. The fridge died for close to a month and there's nothing that says abandon the kitchen than having a non functioning refrigerator! 

Farro Arugula Salad
Inspired by Simply Fresh

1 cup farro, cooked 
1 cup chick peas, drained
1/3 cup chopped sun dried tomatoes
1/3 cup golden raisins
2 Tbsp. olive oil
1 tsp. fresh basil, chopped
1 Tbsp. fresh mint, chopped
1 tsp. fresh rosemary, chopped
1 cup arugula, torn
1/2 tsp. Kosher salt
1/4 tsp. fresh ground pepper

Cook farro (see above) and allow to cool. Place in large mixing bowl. To that, add 1 cup chick peas, chopped sun dried tomatoes, golden raisins, olive oil, herbs, arugula, salt and pepper. Toss with a spoon until evenly coated. Serves 6-8. 

Farro and Arugula Salad

Sun dried tomatoes I got at the market. Very colorful.

Ready to mix the salad in the bowl.