Oh, in other news there finally is now a Facebook Page for my little blog. I am quite excited about that - really excited actually....
Now on to the Farro Salad. I may remember that the girlies go to the Sophie School Schule, a German Saturday school. The school is all the way out in Beaverton - about 30 minutes from where we live in Portland - and I usually spend the time working in the teacher lounge. So what does this have to do with Farro? Bear with me...sometimes, like last Saturday, I go grocery shopping at New Seasons Market on Cedar Hills and they are always sampling foods. Last Saturday they sampled Farro salad. Wow - it was fantastic, first time I ate Farro. It is was delicious, somewhat nutty, and fantastic texture. So this week, I experimented and made a Farro salad. The verdict was all thumbs up; the girls took it for lunch while it was my breakfast :)
Farro Salad
- 4 C water
- pinch of salt
- 1 C Farro
- 1/2 C broccoli cut into tiny slivers
- 1/2 red pepper cut into fine slivers
- 3 green onions cut into fine rings
- 1/4 C currants
Dressing
- 3 Tb toasted sesame oil
- 2 Tb rice vinegar
- 1 Tb soy sauce
- 1/2 inch freshly grated ginger
- 1 tsp hoison sauce
- 1/2 grated zest of untreated lemon
- Bring water to a boil, and add Farro. Cook for about 60 minutes. Let it cool down
- In a small bowl combine the ingredients for the dressing. You may want to increase the vinegar to your taste.
- In a large salad bowl combine the cooled off Farro, with the veggies then pour the dressing over the salad. Mix it up well - cover and let rest for at least a couple of hours before serving.
- Adjust flavors before serving {I added additional rice vinegar, and little bit more soy sauce}
