Why is there still broth in the pot after boiling the farro?

If this was rice or quinoa, leftover cooking liquid would be a problem. But when making farro, it's common for there to be some unabsorbed liquid. Think of it more like pasta. Just drain it in a fine mesh sieve or colander.

Why do I have to cook the vegetables twice?

This is mainly to cut down on cooking time. The pan frying gives the vegetables a head start. Carrots and potatoes in particular take quite a while to cook. The final step of roasting them in the oven imparts them with deep caramelization.

Farro is an ancient grain? What does that mean?

It means farro has been nourishing people for a long time. It's a whole grain that is said to have been found in the tombs of Egyptian pharaohs. It was brought to Ancient Rome around 44 BCE - where it was the predominant grain used in Italian cooking until rice took the top spot.

Is farro gluten free?

No. Farro comes from three different wheat species. People with gluten allergies can try making this with brown rice. Or make my zesty quinoa salad instead.

Farro Salad

Description

I roast rustic fall veggies and mix them with heart-healthy, fiber-loaded farro. My farro salad is brimming with tart apple, spicy jalapeños and umami-packed pecorino Romano cheese.

Ingredients

Units Scale

1 cup farro
3 cups vegetable broth
2 tablespoons extra virgin olive oil
1 sweet potato, peeled and chopped bite size
3 fingerling potatoes, chopped bite size
1 carrot, peeled and chopped bite size
1 red onion, peeled and chopped into half moons
3 cloves garlic, peeled and crushed
1 zucchini, chopped bite size
2 tablespoons balsamic or sherry vinegar
2 jalapeño peppers, seeded and chopped
1 Granny Smith apple, peeled, cored and chopped bite size
1/4 cup cashew nuts
1/4 cup shaved pecorino Romano or feta cheese, optional (skip to make this recipe vegan)
salt and pepper, to taste

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Instructions

Preheat oven to 400°F. Line a medium size baking sheet with non-stick aluminum foil and set aside.
Rinse farro under water and add to a small pot with stock.
Bring farro to a boil, cover, lower heat and simmer for 30 minutes. Drain excess liquid, transfer to a large bowl and set aside.
Pan fry the vegetables. In a large pan over medium high heat, add olive oil, sweet potato, fingerling potatoes, carrot and red onion and cook for 5 minutes. Add garlic and zucchini and cook for 3 minutes.
Season the vegetables. Add balsamic vinegar and toss. Turn the heat off and transfer vegetables to the baking sheet.
Roast vegetables for 20 minutes and add to cooked farro.
Mix and serve. Add the remaining ingredients and toss well. Season with salt and pepper and serve.

Notes

Store the leftovers in an airtight storage container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 308
Sugar: 8.8g
Sodium: 160.4mg
Fat: 8.2g
Saturated Fat: 1.7g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 46.9g
Fiber: 8.6g
Protein: 8.5g
Cholesterol: 2.4mg