This italian style salad is packed with nutritious ingredients and the farro will help you stay full longer as it’s high in fiber & protein.
I hope you all had a marvelous Mother’s Day! I had a fabulous one surrounded by the people I love and of course, that includes my two sons. Even though I cooked the meal for the day, and worked in the kitchen more than most moms would on their special day, it was perfect! We ate good food, talked, made future holiday plans, laughed and ended the gathering perfectly with these Cinnamon Roll Cupcakes. While I enjoyed the day immensely, next year will be my boys turn to spoil me for the day. So guys, if you’re reading this, how’s that for a hint 😉
Farro is my preferred grain. I love the mild nutty flavor and besides the high nutritional content, it can be used in so many ways. Use it instead of pasta or rice, or to make risotto, add it to salads, and it’s perfect in the morning in a parfait or for dessert! (Farro (rice) pudding anyone?).
You can find it in most grocery stores these days and if you haven’t had farro I really recommend it.
- 1 1/4 cups semi-pearled farro
- 2 1/2 cups water
- 1/4 cup oil-packed sun-dried tomatoes, drained and cut into julienne slices
- 1 jar (14 oz.) artichoke hearts, drained
- 6 Tbs. red wine vinegar
- 3 Tbs. olive oil
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh basil (or flat-leaf parsley)
- 1/2 cup pine nuts, toasted (
- Kosher salt and freshly ground pepper, to taste
- Combine 4 cups of water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes.
- Drain well, and then transfer to a large bowl to cool.
- In a large bowl, whisk together the vinegar and olive oil. Add the cooked farro, sun-dried tomatoes, artichoke hearts, onion, basil and pine nuts and stir until well combined. Season generously with salt and pepper and serve immediately.