Farro, Artichoke Heart, and White Bean Salad

I follow a blog titled 101 Cookbooks and I saw a post back in August for Buttermilk Farro salad and it looked and sounded delicious!  So last week while planning my meals and shopping, I bought some Farro.  Farro is also known as Spelt and it is in the same genus as wheat (Triticum).   While, I’m primarily going to try and share recipes that focus on meat substitutes this month,   Whole grains and beans are excellent sources of protein, so in a sense, they do play a pivotal role as a meat substitute in a vegetarian diet.    The farro in this salad is dense and chewy and complements the softness of the artichoke hearts and white beans and the crunch of the red onion.   Then everything is dressed with fresh lemon juice, fresh mint and parsley, olive oil and salt and black pepper.  It’s a light and refreshing salad that is also very filling.    I just made another batch of it for use in my lunches next week at work. 

1 1/4 cups Farro

2 1/2 cups water

1/2 red onion diced

1/2 cup packed minced fresh mint and parsley

1 can artichoke hearts

1 can of white beans

1 lemon

1/4  to 1/2 cup of olive oil.

salt and black pepper

Bring the water to a boil and add the Farro and cook for about 1/2 hour stirring frequently until all the water is absorbed.   While the Farro is still hot stir in the minced herbs so they wilt.   Add the rinsed and drained beans and artichoke hearts, then dress with lemon juice, olive oil, salt and black pepper.  It’s as easy as that and so good!

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1 Comment (+add yours?)

  1. Trackback: Ancient Farro « The Hand that Rocks the Ladle

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