Happy Monday, folks!
I hope you had a wonderful weekend! I cannot believe that we only have 3 days of July left. I feel like I started off my summer break strong accomplishing a ton, going on a few trips, and then have spent the last week and a half not really doing anything. This morning, my goal is to make a to-do list with everything I still want to get done in the next 3 weeks before I head back to work. (Tomato canning, anyone?)
While we were in Charlottesville, we absolutely had to stop by our old stand-by, Trader Joe’s. We brought an ice chest, so that we could stock up on favs like vanilla Joe-Joe’s, instant brown rice, veggie corn dogs, and pink lemonade. While we were perusing the aisles, I came across this bag of farro:
I’ve always loved that TJ’s has more unique grains–I purchased my first quinoa there!–and farro’s been on my list of things to try for awhile. According to an article by Suzanne Hamlin at the New York Times,
Farro is not wheat, but a plant and grain all its own. A grain of farro looks and tastes somewhat like a lighter brown rice. It has a complex, nutty taste with undertones of oats and barley. But lacking the heaviness of many whole-wheat grains, farro tastes more elegant than earnest.
The overall result was a little more moist than I was expecting, though that may have just been my novice cooking skills. I decided to add it to salad with my CSA veggies and used the lemon parsley vinaigrette I made earlier in the week as the dressing. And then I tried to pass it off as the only entree for dinner one night, which as you can imagine, Jeff was thrilled about! And then subsequently, and much contentedly, I proceeded to eat the leftovers for lunches later that week.
Have you cooked with farro?
Farro + Kale Salad
1 cup farro, uncooked
1 small garden cucumber, peeled and sliced
1 lemon cucumber, peeled and sliced
1/4 red onion, diced
2 carrots, peeled and sliced
4-5 leaves kale, chopped (about 1 cup chopped)
Cook farro according to package directions. Drain and refrigerate until needed.
Combine cucumbers, red onion, carrots, kale, and farro in a large bowl.
Pour in the dressing and mix well, making sure to massage the dressing into the kale.
Time: 25 minutes