Thursday, April 11, 2013

Farro Salad w/veggies, dinners & Facebook Page {finally}

How is your week going?  Busy, right?!  Same was my plan to post the Farro Salad yesterday but a last minute called Wednesday evening plan nixed that plan.  However, we have been eating and I have been cooking :)  Yesterday was roasted lemon garlic chicken,  tonight it is dairy free enchiladas, and tomorrow it will be Isabel's amazing chicken noodle soup.  One chicken = three dinners; now, if our girlies would like chicken more it would be a monthly occurrence....

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 Vegan vegetables

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


  • 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
  1. Bring water to a boil, and add Farro.  Cook for about 60 minutes.  Let it cool down
  2. In a small bowl combine the ingredients for the dressing.  You may want to increase the vinegar to your taste.
  3. 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.
  4. Adjust flavors before serving {I added additional rice vinegar, and little bit more soy sauce}
Farro Salad Vegan Vegetables


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