Monday, April 30, 2018

Farro Salad

Farro is a grain I have come to really like. I like it much, much more than quinoa. A couple weeks ago we tried a new-to-us farro dish inspired by a recipe in Food Network Magazine. It's like a lot of grain salads we've made: grain (or pita), tomato, cucumber, feta.
There is also arugula. Since we were making this dish on a Sunday but not eating it until later in the week, we decided to cook the farro and refrigerate it. We added the tomatoes, cucumber, fresh mint, dried parsley, and dressing to the farro later and had the arugula on the side. We sprinkled the feta on top each night we ate this for dinner. We omitted the red pepper flakes and radishes.
This is definitely a make again dish, especially for the (hopefully) coming warm months. Quick, easy, delicious.

Recipe from magazine: Farro Salad with Radishes, Arugula and Feta.

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