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My review
Farro Salad with Asparagus and Parmesan
Duncan
"A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!"
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Ingredients
13 h 15 m servings 223 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Soak farro in a large bowl of water for at least 12 hours. Drain.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
- Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.
Footnotes
- Editor's Note:
- If you can't find farro, look for spelt or wheat berries, which are available in the health food section of some markets.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 223 calories; 9.1 g fat; 32.4 g carbohydrates; 7.9 g protein; 6 mg cholesterol; 164 mg sodium. Full nutrition
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Reviews
Read all reviews 7491 Ratings
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Most helpful positive review
12/13/2010
Great! I served this at my card club last week and it was the hit of the night! I made it with barley instead of farro and added tangerine sections for color. Everyone wanted the recipe!
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12/13/2010
Great! I served this at my card club last week and it was the hit of the night! I made it with barley instead of farro and added tangerine sections for color. Everyone wanted the recipe!
5/5/2011
This salad is fantastic. I did not have time to do the 12 hour soak. I soaked the farro for 2 hours, the recipe turned out just fine.
7/21/2010
I used jasmine rice in place of farro. It needed a tsp or so of olive oil to keep the rice from sticking together, but it had a great look and flavor. The next time I threw in a few black bean...
7/31/2010
This was wonderful. I wish I could underline and bold that word. I made this for a family picnic. Yes, I did modify but it doesn't substantially alter the recipe. I only had Quinoa on hand s...
11/16/2011
Loved it! I wasn't sure about the cranberries, but love the little sweetness it adds. I also didn't have time to soak for 12 hours, but it didn't seem to affect the delicousness! I skipped the ...
4/8/2012
I was a bit hesitant about this, having never cooked or used farro. However, it was really delicious! The chewy, nutty texture of the cooked farro was wonderful. I plan to try it in other dis...
8/15/2011
very lovely and clean flavors, great for summer. I used manchego in place of parmesean and a garlic herb balsamic vinaigrette
12/10/2010
I am going to give this five stars although I have not tried it yet, it sounds very appealing! Farro is a wonderful grain and I hope those of you who have not tried it will do so! It can be fo...