Farro Salad

Farro Salad
Staff Writer

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For a dish rich in whole grains, try this warm farro salad with tender butternut squash.

Click here to see 10 Quick and Easy Vegetarian Recipes

Ingredients

  • butternut squash, cut into 1-inch cubes
  • Olive oil
  • Salt and pepper, to taste
  • red onion, cut into 1-inch pieces
  • 1  Cup  farro, rinsed
  • 1  Pinch of  red pepper flakes
  • bay leaf
  • 1  Tablespoon  lemon juice
  • 3  Tablespoons  chopped parsley
  • 3  Tablespoons  grated Parmesan cheese

Directions

Preheat the oven to 425 degrees.

Toss the butternut squash in olive oil, salt, and pepper. Spread it out evenly on a baking sheet and bake for 15 minutes. Meanwhile, toss the red onion with olive oil, salt, and pepper. When the squash has cooked for 15 minutes, add the onions to the baking sheet and bake for 10 minutes.

Place the farro in a medium saucepan and fill with enough water to cover by 1 inch. Add the red pepper flakes, bay leaf, and a pinch of salt. Bring to a boil over high-heat and reduce heat to medium-low and let simmer uncovered until tender, about 25 minutes. Drain the farro and remove the bay leaf.

Toss the cooked farro with the squash and onions. Add in 1 tablespoon of olive oil, lemon juice, parsley, cheese, and toss to combine. Serve immediately.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
2g
8%
Cholesterol
10mg
3%
Carbohydrate, by difference
7g
5%
Protein
5g
11%
Vitamin A, RAE
18µg
3%
Vitamin C, total ascorbic acid
7mg
9%
Calcium, Ca
141mg
14%
Choline, total
2mg
0%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
117mg
17%
Selenium, Se
2µg
4%
Sodium, Na
306mg
20%
Water
50g
2%
Zinc, Zn
1mg
13%

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.