What To Know
- Embark on a culinary adventure to the vibrant streets of New York City with our delectable farro salad recipe, inspired by the renowned New York Times.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the farro is tender and the liquid has been absorbed.
- Serve the salad over a bed of quinoa, brown rice, or lentils for a more substantial meal.
Embark on a culinary adventure to the vibrant streets of New York City with our delectable farro salad recipe, inspired by the renowned New York Times. This hearty and flavorful salad is a symphony of textures and flavors, showcasing the best of the city’s culinary scene.
Ingredients:
- 1 cup farro
- 2 cups vegetable broth
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped bell pepper
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. Rinse the Farro: Rinse the farro in a fine-mesh sieve until the water runs clear.
2. Cook the Farro: In a medium saucepan, combine the farro and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the farro is tender and the liquid has been absorbed.
3. Prepare the Vegetables: While the farro is cooking, chop the red onion, celery, carrots, and bell pepper into small pieces.
4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper.
5. Combine the Salad: Once the farro is cooked, transfer it to a large bowl. Add the chopped vegetables, herbs, and dressing. Toss to combine.
6. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This will allow the flavors to meld and the salad to become even more flavorful.
Variations:
- Add Protein: Enhance the salad with grilled chicken, shrimp, or tofu for a protein boost.
- Experiment with Herbs: Swap out the parsley, basil, and mint for other fresh herbs, such as oregano, thyme, or rosemary.
- Customize the Vegetables: Feel free to add or substitute other vegetables, such as zucchini, mushrooms, or corn.
- Add Cheese: Sprinkle some grated Parmesan or feta cheese on top of the salad for a savory touch.
- Make it a Grain Bowl: Serve the salad over a bed of quinoa, brown rice, or lentils for a more substantial meal.
Serving Suggestions:
Pair this versatile farro salad with grilled meats, fish, or tofu. It also makes a delicious side dish for picnics, potlucks, or summer gatherings.
Health Benefits of Farro:
Farro, an ancient grain, is packed with nutrients, including:
- Fiber: Rich in dietary fiber, which promotes satiety and supports digestive health.
- Protein: A good source of plant-based protein, essential for building and repairing tissues.
- Vitamins and Minerals: Contains essential vitamins and minerals, such as iron, zinc, and magnesium.
- Antioxidants: Rich in antioxidants, which help protect cells from damage.
In a nutshell:
Indulge in the vibrant culinary spirit of New York City with this farro salad recipe from the New York Times. Its hearty flavors, fresh ingredients, and versatile variations make it a staple dish that will delight your taste buds.
Frequently Asked Questions:
Q: Can I use other grains instead of farro?
A: Yes, you can substitute farro with quinoa, brown rice, or barley. Adjust the cooking time accordingly.
Q: How can I make the salad gluten-free?
A: Use certified gluten-free farro or substitute it with quinoa.
Q: Can I make the salad ahead of time?
A: Yes, the salad can be refrigerated for up to 3 days. The flavors will enhance as it rests.
