• Email
  • Pin It
 

Farro Salad with Carrots, Peas, Tomatoes and Dill

 

Contributed by:

Farro Salad with Carrots, Peas, Tomatoes and Dill
 

 

3 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Farro Salad with Carrots, Peas, Tomatoes and Dill

Farro is brown, nutty-tasting, and toasty-flavored. Filling, like a starch. Full of nutrients and fiber. Satisfyingly chewy. Easy to cook and make as a side dish any night. If you’re cooking for two – as I do mostly these days – farro can be an especially good friend. I make a batch, use half as a side dish for one dinner and the other half for the next day’s salad or casserole.

Times

  • Prep Time : 10 min
  • Cook Time : 35 min
  • Ready Time : 45 min

Servings

4-6 Servings

Ingredients

  • 1 cup farro
  • 1-3/4 cup water or vegetable stock
  • 2 carrots, chopped
  • 1 cup thawed frozen green peas
  • 1 cup halved grape tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1-1/2 tablespoons chopped fresh dill
  • 1 teaspoon grated fresh lemon peel
  • salt and freshly ground black pepper to taste

Directions

Place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and simmer for about 30 minutes or until the farro is tender, but still chewy. Set the farro aside to cool slightly. Cook the carrots in boiling water for 3-4 minutes or until tender. Drain and add to the farro. Add the peas and tomatoes and toss the ingredients to distribute them evenly. In a separate bowl or a jar, combine the olive oil, lemon juice, dill and lemon peel. Whisk the ingredients until well combine (or shake in a covered jar). Pour into the farro mixture and toss the ingredients. Season to taste with salt and pepper.

Tags

About Ronnie Fein

avatar

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

 

comments

 

3 Responses to Farro Salad with Carrots, Peas, Tomatoes and Dill

  1. This is beautiful!

  2. avatar says: Anita

    This looks like it will be delicious. However, I do not have an adventurous family. Can I substitute barley for the same results?
    Thanks!

  3. You can use any grain, including barley. But I have to say, if they like barley, they will like farro even better. It looks a lot like barley too.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in