Warm Farro Salad: Monday Meal

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I love working with farro because of its flexibility. Like pasta and rice, it can be mixed with a variety of ingredients and served hot or cold. I make a variation of this recipe year-round and just swap out the vegetables and cheese based on what looks good at the market. I hope you’ll create your own favorite combination based on this recipe!

 

Warm Farro Salad

  • -2-3 carrots, peeled and diced
  • -1 large yellow onion, diced
  • -1 beet, roasted and diced (Click here for how to roast beets)
  • -1 bunch red swiss chard leaves, sliced into ¼ inch strips
  • -Stems from 1 bunch red swiss chard, diced
  • -1 package/8 ounces halloumi cheese, grilled and cubed (Click here for how to grill halloumi)
  • -1 bunch parsley, finely chopped
  • -Juice of 1 lemon
  • -2-3 cloves of garlic, smashed
  • -Olive oil, salt, red pepper flakes and pepper, to taste
  • -1 cup farro, uncooked
  • -2½ cups salted water

 

Start the farro

To a large, lidded saucepan add the farro and the salted water. Bring the mixture up to a boil. Stir and lower the heat to a simmer for 25-30 minutes or until the farro is chewy.

After the farro has cooked, do not discard the liquid. Turn off the heat and set aside the saucepan.

 

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Cook the vegetables

Meanwhile, heat a large sauté pan over medium heat. Add oil, garlic cloves and red pepper flakes. After around 30 seconds, add the onions and a pinch of salt. Stir. Sauté for 4-5 minutes until the onions are golden, stirring occasionally. Add the carrots and a bit more salt. Stir. Sauté for 4 more minutes, stirring occasionally.

Add the stems from the swiss chard and stir. After around 3 minutes, add the beets and a couple pinches of pepper and salt. Stir. Sauté for 1 minute and add the swiss chard leaves. Stir the mixture together and sauté for 2-3 minutes until the leaves begin to wilt. Add the halloumi, lemon juice and parsley. Stir the mixture.

 

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Mix it all together and serve

Spoon the farro into the vegetable mixture. Add around ¼ cup of the cooking liquid from the farro to the mixture and stir. Let the mixture simmer for an additional 1-2 minutes. Taste, adjust the seasonings and enjoy.

 

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Not sure about this green stringy thing.

 

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Ooh, but it is good!

 

Happy Cooking!

 

 

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