Using vinegar infuses with tangy flavour, making the farro tasty in its own right. A great cooking method I tried and love in this Farro Salad recipe from New York Times Cooking*. vinegar to cook the farroĪs mentioned at the top of the post, the farro in this recipe is cooked in a combination of water and vinegar. Because pearling isn’t standardised, the exact times will differ. Pearled takes ~15 minutes, and semi-pearled ~30 minutes. How to cook it – Boil in liquid like pasta! Whole farro takes 40 minutes. Similar nutty flavour although it is slightly softer. Whole farro has nothing removed, and is the chewiest, most flavourful and nutritious. Farro also comes pearled (outer layer removed) and semi-pearled (some removed), but these are not so common in Australia (to my knowledge). The packet pictured above is from Harris Farms (I’m in Sydney, Australia), $7 for 500g / 1 lb (we use 210g / 7oz).įarro type – I use whole farro, the standard sold in Australia. *Update: We’ve made this recipe using pearl barley too! Great alternative.*įind it in whole food stores, fresh produce stores and delis. It’s a whole grain that’s got a lovely nutty flavour, and a great meaty chew that makes it so satisfying to eat. Plus, it’s nutrient and fibre rich. Or – like quinoa, except it doesn’t get stuck in your teeth. Think of farro as a more nutritious, tastier alternative to white rice and pasta. First up, the secret ingredient: farro! (I know, I’m hilarious □). Here’s what you need to make this farro salad. It’s a magical combination! What you need for this Farro Salad ….and that sizzly dressing and smeary goats cheese…… (or Danish feta) Here’s a little look at the players in today’s recipe – a pot of vinegar cooked farro (it’s so good!) and bursty tomatoes…. I’m actually glad you don’t have to go out to buy drinking cider to make this. *UPDATE: A reader pointed out that the NYT recipe uses apple cider (the drink) not apple cider vinegar! Even NYT readers have made that mistake like me – ha ha ha! Well, apple cider vinegar is what I use here and it works brilliantly to be the acid that is normally used in salad dressings. OK fine, maybe a bit with Ottolenghi too.) I could’ve just drizzled with a basic lemon dressing, and it would still be scoff-worthy.īut! That sizzling garlic-cumin-coriander dressing! Pops of toasted cumin and coriander with golden bits of garlic tossed through the farro just make for a stellar flavour and textural combination. And there’s smeary goats cheese, that tangy, creamy cheese that can make everything seem a little gourmet. The roasted tomatoes are on the edge of bursting. The farro is cooked with vinegar instead of plain water (thanks for the tip New York Times Cooking! *See UPDATE*), making it delicious even before the add-ins. This is a farro salad that was already great before the Sizzly Dressing. Farro – so much more interesting and better for you than pasta or rice! This farro salad is a stellar combination: nutty farro, bursty tomatoes, spinach bits and smeary goats cheese or feta, doused in a garlic Sizzled Dressing with pops of coriander and cumin.
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