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GRAINS - FARRO - Far Out Farro Salad
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Far Out Farro Salad Recipe courtesy Guy Fieri Ingredients | |
| 2 cups | farro |
| 4 cups | low-sodium chicken stock |
| 1/3 cup | extra-virgin olive oil |
| 1 tablespoon | red wine vinegar |
| Kosher salt | |
| freshly ground black pepper | |
| 3 cups | baby arugula |
| 1 pint | grape tomatoes, sliced in half lengthwise |
| 1 | green apple, diced |
| 1 hothouse cucumber, sliced into 1/4-inch-thick half moons | |
| 1 | orange, peeled and cut into segments ("supremes") |
Directions
Place the farro in a large bowl and cover with cold water. Soak for 30 minutes.
Then put the farro in a large pot and cover with the chicken stock and 4 cups cold water. Set over high heat and bring to a boil. Turn down the heat to a simmer and cook uncovered until the farro is tender, 25 to 30 minutes. Drain the farro and toss with the olive oil and red wine vinegar. Season with some salt and pepper. Allow to cool slightly.
In a large bowl, toss the farro together with the arugula, tomatoes, apples, cucumber and orange supremes. Refrigerate until ready to serve.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_632893_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
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