Ingredients
- 1 cup Bluebird Emmer Farro
- 1 small red onion finely chopped
- 2 cloves garlic finely chopped
- 2/3 cup fresh herbs chopped (any combo of oregano, marjoram, mint, parsley, chives)
- 2 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 1 teaspoon honey
- pinch red pepper flakes
- salt and pepper to taste
Methods
- Measure five parts liquid to one part farro, boil gently for 50-60 minutes in salted water or stock. Farro is done when it’s tender, but still has a slight bite similar to al dente pasta. It doesn’t soak up the liquid as rice does, but expands and cooks in the ample liquid. Drain off excess when the farro is done.
- Finely chop the onion, garlic and fresh herbs, set aside
- Mix together in a bowl: 2 T olive oil, 3 T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepper.
- Add onions and garlic to olive oil and vinegar mix while farro cooks.
- When farro is done, drain and mix thoroughly with dressing and all of the freshly chopped herbs.
- An assortment of embellishments would complement this salad: a pinch of cumin, golden raisins, dried cherries, chopped nuts, or enjoy it simply with the herbed dressing.
