We’re taking it back with today’s recipe - way back - to the ancients. Farro is a grain that has been eaten here in the fertile crescent for thousands of years, and Italians still eat it today, especially in salad form. It’s firm, yet chewy, nutty and rich. I’m pretty sure it’s going to be a beach picnic staple for us this summer seeing as how Manu and I could not. stop. eating. it last night! It’s super fast to throw together too - while your farro is cooking, roast the vegetables. Toss together with lots of fresh herbs and you’ve got yourself a meal fit for an ancient!
Farro Salad with Roasted Vegetables
(based on this recipe, serves 4)
1 heaping cup farro (see here for a description)
1 zucchini, quartered and chopped
1 eggplant, cubed
1 red or yellow pepper, cubed
1 small red onion, chopped
juice of 1/2 lemon
handful fresh basil, parsley and mint
salt + pepper
Preheat oven to 400 degrees. Cook the farro according to package directions. For pearled, cover with about an inch of cold water in a saucepan and simmer about 20-30 minutes until the water is almost completely absorbed and farro is tender. When cooked, add the lemon juice and 1/2 tsp salt. In the meantime, place chopped vegetables in a roasting pan with a good drizzle of olive oil (about 1-2 tbs) and 1 tsp salt. Roast for 30 minutes. Add vegetables to farro and toss in the chopped fresh herbs. Check seasonings and add more salt or pepper to taste. Serve room temperature.
Have you ever eaten farro before? It's pretty amazing to think that the Roman legions ate it too!