To debut farro to my husband, I knew I had to came up with a great recipe that would blow him away. This recipe did the trick; he is sold! I love being able to make a stockpile of farro that I can repurpose in multiple recipes throughout the week. It’s versatility is great and it’s a perfect alternative side to couscous or rice. This recipe is not only husband-approved but also a unique potluck dish. For a complete dinner, try pairing it with my Habanero & Green Pepper Crusted Tilapia.
Roasted Vegetables and Farro Salad
Equipment:
- Mixing bowls
- Baking sheet
- Aluminum foil
- Pam
Ingredients:
- 1 can (15.25 oz) of corn
- 1 red onion, chopped
- 1 green pepper, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 tablespoon cilantro
- 1 cup kale, chopped
- 1-2 cups of cooked farro
Instructions:
- Pre-heat oven to 450º.
- In a medium mixing bowl, combine olive oil, red wine vinegar, lime juice, salt, and pepper. Add corn, peppers, and onion. Toss to coat. Spread out on a baking sheet sprayed with Pam. Keep any remaining dressing to add to the farro later.
- Bake for 15 minutes or until the vegetables start to brown.
- In a large bowl, mix together the cooked farro, kale, cilantro, and roasted vegetables. Drizzle the remaining dressing from earlier or try a little bit of dijon vinaigrette and mix again.
- Transfer to a serving dish and eat immediately or refrigerate for later.
{A Hint of Ginger | Cooking Farro}: Check out my post on a how-to of cooking farro.
A Hint of Ginger 