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One of my favorite hearty salads: Summer Tabouli with Farro from Ancient Grains

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Joined: Jan 11, 2007

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Posted to Thread #24824 at 4:00 pm on Aug 14, 2013

I've accompanied it with slices of steak, chicken, or shrimp.

Summer Tabouli with Farro

Recipe courtesy of Ancient Grains for Modern Meals Cookbook, Maria Speck

Farro:

2 cups of water
1 cup farro
2-inch spring rosemary, or 1/2 teaspoon dried (optional)

Tabouli, and to finish:

2 cups coarsely chopped tomatoes, (3/4 pound)
1 cup loosely packed chopped flat-leaf parsley leaves
1/2 cup finely chopped red onion
3/4 teaspoon minced hot green chile (optional)
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper

1. To prepare farro, bring the water, farro and rosemary to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy, 20-25 minutes. Remove the rosemary sprig, drain any remaining liquid, and transfer the farro to a large serving bowl to cool.

2. Once the farro has cooled, make the tabouli by adding the tomatoes, parsley, onion and chile to the serving bowl. In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust for seasoning.

3. To finish, pour the dressing over the tabouli and toss to combine. Set aside for 10 minutes for the flavors to mingle, and serve.

To get a head start, make the farro (as in step 1) ahead.


You can't do anything about the length of your life, but you can do
something about its depth. - M


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