Prep Time: 12 min | Cook Time: 30 min | Serves: 6 | Difficulty: Easy | SmartPoints: 3
If you’ve never had farro, give it a go. It has a nutty flavour, slightly chewy texture and is packed with fibre, vitamins and minerals.
- 3⁄4 cup(s) uncooked hulled farro
- 1⁄2 tsp table salt, for cooking farro
- 3 cup(s) water
- 2 medium fresh tomato(es), diced
- 1⁄2 cup(s) fresh parsley, coarsely chopped
- 3 Tbsp uncooked red onion(s), or diced
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil, extra virgin
- 1⁄8 tsp table salt, or to taste
- Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes; drain well and allow to cool slightly. (Pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 45 to 60 minutes – make sure to check your package carefully.)
- Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
- Add farro to tomato mixture and toss to coat; cover and chill at least 30 minutes for flavors to blend. Yields about 175ml (3/4 cup) per serving.
Crumbled feta cheese or ricotta salata and chopped, toasted almonds would make nice additions to this salad (could affect recipe’s PointsPlus value).