Your next foodie adventure is about to take flight. Meet farro. Whizzing past quinoa on the most popular ancient grain chart, this chewy, nutty, nutrient-packed rice replacement is a Mediterranean diet must-have. Still popular in Italy, where it’s said to have originated, farro is becoming a favorite in modern-day kitchens everywhere—not just for its exotic deliciousness, but because it’s healthy, versatile and easy to cook. Try stirring it into soup, serving as a simple side dish or mixing in honey and nuts for breakfast. Or, give this classic Caprese salad – filled with fresh herbs, tomatoes and mozzarella – a go.
Vegetarian Farro Caprese Salad
Recipe by Cassidy Stockton for Bob’s Red Mill
2 cups organic farro
6 cups water
1-3/4 tsp. salt (divided)
1 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
5 Tbsp. extra-virgin olive oil
1 clove garlic, finely minced
2 cups cherry tomatoes
¼ cup shallots
½ cup each: fresh basil, parsley (chopped)
¼ tsp. ground black pepper
10 oz. fresh mozzarella, chopped
- To cook farro, in a large pot, bring water and 1 tsp. of salt to a boil. Pour in farro and cook for 20 to 30 minutes, until tender. Drain and rinse.
- In large bowl, whisk together vinegar and olive oil. Stir in remaining ingredients, then mix in farro.
- Serve warm or chilled.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.