I posted a teaser pic of this salad on instagram and claimed we had a new favourite grain in town.
Move over quinoa – farro has arrived.
I’m a sucker for texture and farro has got me hooked. It’s like the chewier and heartier cousin to brown rice. And it combines perfectly with a smattering of winters finest vegetables.
This kind of salad is something that is a staple in our house. You take whatever vegetables you have lying around in the fridge, throw them in the oven, combine with some herbs, a grain (farro in this case), and a whack load of cheese and bob’s your uncle. In this salad I’ve also added some cubed roasted tofu to up the protein content, but some leftover chicken or a can of beans would also do the job.
I love my grain salads to be just that – a salad. I think of the grain kind of like the crouton of the green salad. So there are no boring bites in this salad. Every forkful is loaded with flavour, texture, cheese, and of course chewy farro.
Step aside barley, farro is here to stay!