This recipe for Insalata Di Farro salad is so delicious and you will want to make it over and over! If you are not familiar with farro it is an ancient grain, a form of wheat also known as spelt. Where is farro from? With roots from Mesopotamia it is a staple in the Mediterranean diets especially in Italy. Farro is loved for its nutty flavor and unique, chewy texture. It is so easy to cook too! Let’s get to the recipe now.
Ingredients for the Farro salad
3 Tbsp Olive oil
2 Cloves Fresh garlic
3/4 lb Spelt
5-6 Cups chicken stock
For the vegetables
3 Tbsp Olive oil
1 Red onion, roughly chopped
1 Eggplant, chopped
20 Cherry tomatoes, halved
Salt
1 bunch flat leaf parsley, finely chopped
1 small bunch fresh mint leaves, finely chopped
Toasted nuts- walnuts or pine nuts
How to make Insalata Di Farro
For the spelt- Heat olive oil in a pan over medium heat.
Add the garlic and let it brown. Next goes in the spelt. Stir around to toast it, which enhances the nutty flavor. Add half the chicken broth and stir. Cook for about 10 minutes.
You want to cook the spelt in the stock, but you don’t want it to be soupy. You may need less broth as you go along. When the first half of the stock is absorbed, start adding more, a little at a time, until the spelt is moist and chewy. Don’t worry if there is still a bit of stock in the pot.
How to cook the vegetables
Heat the olive oil in a frying pan. Add the vegetables and some salt. For this recipe I added in what vegetables I had left in my fridge. I used zucchini, red onion, cauliflower and little peppers.
Saute until soft and caramelized. If the vegetables are cooking too fast, turn down the heat.
Resist the temptation to add more oil to prevent the vegetables from sticking. Instead add a little bit more stock or even a bit of water to help them cook. Add the cooked vegetables to the pot of spelt.Then give it a good mix.
Remove it from the heat and toss in the chopped herbs.
When you are read to serve sprinkle on the toasted chopped nuts. I only had cashews in my cupboard so I chopped them and toasted them. You can use whatever vegetables and nuts you might have on hand to make this Insalata Di Farro salad.
Serve in bowls and enjoy!
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Insalata di Farro
Ingredients
Ingredients for Farro
- 3 Tbsp Olive oil
- 2 Cloves Fresh garlic
- 3/4 lb Spelt
- 5-6 Cups chicken stock
Vegtables
- 3 Tbsp Olive oil
- 1 Red onion roughly chopped
- 1 Eggplant chopped
- 20 Cherry tomatoes halved
- Salt
- 1 bunch flat leaf parsley finely chopped
- 1 small bunch fresh mint leaves finely chopped
- Toasted nuts- walnuts or pine nuts
Instructions
- How to make spelt
- Heat olive oil in a pan over medium heat. Add the garlic and let it brown. Next goes in the spelt. Stir around to toast it, which enhances the nutty flavor. Add half the chicken broth and stir. Cook for about 10 minutes. You want to cook the spelt in the stock, but you don't want it to be soupy. You may need less broth as you go along. When the first half of the stock is absorbed, start adding more, a little at a time, until the spelt is moist and chewy. Don't worry if there is still a bit of stock in the pot.
Vegetables
- Heat the olive oil in a frying pan. Add the vegetables and some salt. Saute until soft and caramelized. If the vegetables are cooking too fast, turn down the heat. Resist the temptation to add more oil to prevent the vegetables from sticking. Instead add a little bit more stock or even a bit of water to help them cook. Add the cooked vegetables to the pot of spelt.Then give it a good mix. Toast the nuts in a frying pan until fragrant. Let cool.Add in the chopped herbs to the vegetables and spelt and mix. After it has cooled a bit, add in the toasted nuts, mix and serve.
That looks delicious! I have just recently begun to eat farro and I love it.