There seems to be a lot of confusion about the differences among farro, spelt and wheatberries; and I’m not going to be the one to clarify things. However, all three are delicious—and very similar—incredibly healthful whole wheat products. If you are gluten intolerant, try substituting wild rice or quinoa.
The recipe below is my adaptation of a salad I was served recently at a luncheon with friends. It makes a lot but can easily be scaled down. In addition it is yummy to snack on from the fridge where it will keep for about a week.
To turn it into a main course, throw in some cooked shrimp or diced chicken and hard boiled eggs. Feta is another interesting addition.
Farro Garden Salad
Serves 12-15 as a side dish
6 cups raw farro, spelt or wheatberries cooked according to instructions on package
1 basket cherry tomatoes, quartered
1 10-ounce box frozen lima or fava beans, cooked according to directions on box
1 10-ounce box frozen green peas, cooked according to directions on box
1 10-ounce box frozen corn, cooked according to package directions
1 cup red onion, peeled and chopped
4 cups baby arugula
1/3 cup each chopped chives, basil and Italian parsley
Vinaigrette (recipe below)
For the Vinaigrette:
¼ cup red wine vinegar
½ teaspoon salt or more to taste
1/2 teaspoon freshly ground black pepper or more to taste
1 chove garlic, peeled and finely minced
1 cup extra virgin olive oil.
1. Shake together, let sit at least 15 minutes and adjust seasonings.
2. To make the salad, in a large salad bowl, toss all the first 6 ingredients together with enough vinaigrette to moisten and flavor. Gently toss the arugula and herbs. Add more dressing if needed and adjust seasoning.
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