lunedì 4 aprile 2016


Salad or entree - Vegetarian/vegan - Lactose free - Can be Gluten free (read footnotes)

I love farro in any dish, I even make risotto with farro (it takes forever to cook but...); it has a very distinct nutty flavor that pairs perfectly with vegetables and legumes; it's also wholer than rice. It doesn't overcook easily, so you can prepare this dish ahead of time, I normally cook quite a decent quantity of farro, then refrigerate it in an airtight container for a few days.

1 cup Italian farro
1 can Italian borlotti beans, drained and rinsed
1 can Italian cannellini beans, drained and rinsed
1 celery stalk
3-4 small carrots
2 tomatoes, ripe
1 garlic clove, peeled and quartered
4 tbsp Italian extra virgin olive oil
2 tbsp Italian balsamic glaze

Bring a large pot if water to boil, add salt and farro, stir and cook about 15 minutes, then add carrots and cook until they're tender and farro is al dente (it takes about 25-30 minutes).

Drain and cool down to room temperature.

In the meantime, dice tomatoes and arrange them in a bowl with garlic and a pinch of salt, stir and let marinate. Thinly slice celery and dice carrots, or cut them in rounds.

In a large bowl, arrange beans, farro and all the vegetables.

Mix olive oil and balsamic glaze together and drizzle over your farro salad, stir to combine all ingredients and refrigerate until it's time to serve. A couple of hours would be perfect so all the flavors can combine.

This recipe serves 5-6 at least, depending on what else is on the menu.

- You can add as many the vegetables as you like
- This is a complete meal because it combines proteins and carbs from farro with the ones from beans.
- It's vegan and lactose free, unfortunately it's not gluten free because farro is a grain. For a gluten free version use Italian Carnaroli rice.
- You can find a video here

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