Cook the farro first, this can even be made a day ahead.
1/2
C Extra virgin olive oil
2 C
pearled farro
1 C
minced yellow onion
2
1/2C hot water
1
tsp. kosher salt
In a medium saucepan, heat the oil over medium-high
heat. Reduce the heat to low; add the
farro and onion. Cook on low, stirring occasionally, until
the farro grains are coated with oil, toasted, fragrant and uniformly brown,
20 minutes. Add the water and
salt; bring to a boil. Reduce the heat
to low; cover with a tight-fitting lid and cook until just tender, 40
minutes. Remove from the heat; allow to
sit, covered, 20 minutes.
For
the farro salad: Chop everything while the farro is cooking and you're ready to eat when the farro is done.
In a large bowl,
combine the cooked farro
1/2
C walnuts, toasted and chopped
1/2
C minced green onion
1/2C
sun-dried tomatoes packed in oil, julienned
1/2
C picholine olives, pitted and coarsely chopped
1/2
C chopped Italian parsley
1
tsp. kosher salt
1/4
tsp. freshly ground black pepper
Mix well. Drizzle
with extra olive oil if you think it needs it.
Taste and adjust the seasonings.
Serve at room temperature.
Makes about 7 Cups
Notes: Given what I have on hand at the time, I've made this with different olives, kalamata or regular green olives, and it tastes great both ways. I typically cook the farro and make the salad the same day. Be forewarned, it's addicting.
This is the most delicious salad/side dish in the whole wide world!! Lori made it while I was visiting and she is right. It is addicting. She was so kind as to pick up a bag of Farro for me as she wasn't sure I could find it in Florida. I'm going to make it this week and it will probably be part of a daily meal.
ReplyDeleteThanks Lori!!