Farro Salad

Farro is an ancient wheat grain that has been eaten for thousands of years around the world. It is supposed to be the oldest grain, from which all other grains are derived. It almost became extinct, but is making a comeback as a healthy grain with a high protein content. And it is loaded with fiber and B vitamins, and is also low in gluten.  Farro (Triticum turgidum dioccum) has a nutty flavor and a chewy texture. It is used in soups, salads, and other dishes. You can pretty much turn any pasta salad into a farro salad.  The chewiness of the grain and its nutty earthiness always satisfies me and makes a great snack when I’m really hungry.

My farro salad is a great dish for a large party. I made it twice and it was well liked. It goes well with different proteins like fish or chicken. It also makes great lunches. It is tasty and filling just by itself.  Most of the photos are done in my friend Deb’s house. Check out her beautiful blog Eastofedencooking. We made this salad at her house and had it with shrimp and her delicious cabbage salad.  The recipe I am using for my farro salad comes from Food and Wine magazine.

What can I say, I have been cooking my heart out. Whenever life becomes somewhat challenging, I go for a walk or cook in the kitchen. I preoccupy myself with different recipes and just cook and cook. I like that! I also enjoy reading different blogs and stories, which leaves me with a sense of connection with the writers. Thank you all for being there in this virtual world of blogging. Maybe this has become our new community.

Here are some recipes from different blogs that I have made lately. The Romesco sauce from my blogging friend, Mary Ann, was a big hit in my household. One other recipe that I have made numerous times is scallops with bacon, corn and polenta from another friend, Karen at Back Road Journal. I tried to post a recipe for a no-bake German cake, some of you may have seen the photo on my Instagram and Facebook accounts. Unfortunately, this cake bombed. I liked the concept of the cake but it needs a lot of work. Something got lost in the translation or maybe it was just a bad recipe I got from a German calendar. I am going to do a field study when I am in Germany, which means I have to go to different bakeries to try to find a better recipe. That’s my kind of work! If the weather is good, I get to sit outside with a piece of cake and a cappuccino watching people. I cant wait!

I am leaving for Germany in a few days to celebrate Easter in my village. It is so much fun going to the Easter fire and meeting everybody from the village while drinking beer and eating sausages— so quintessentially German. Read more about it here and how to make a lemon cake for Easter. ​

Happy Easter
Fröhliche Ostern

Farro Salad Recipe

I tried different methods of cooking the farro. The first time I just cooked the farro in water, the second time I roasted the farro in olive oil before I cooked it. The roasting produced a even nuttier and chewier grain. Although I liked it and enjoyed eating it, I think I prefer just simmering it in water. If you decide to roast the farro, just put a generous glug of oil (I used canola oil) into a large frying pan with a lid. Heat the oil until hot and add the farro, stirring often to toast the grain evenly for about 3-5 minutes. Then add the liquid and cook it for about 20-30 minutes, depending on how chewy you like it

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Ingredients

2 cups farro
1 ½ tsp grated orange zest
2-3 TBS orange juice
2-3 TBS lemon juice
2 TBS thinly sliced shallots
1 ½ TBS grated ginger
¼ cup (plus) olive oil
¼ cup golden raisins
¼ cup sour cherries 
¼ cup fresh mint
2 TBS cilantro
1 TBS preserved lemons (optional)
​salt and pepper to taste

Instructions

Bring a pot of lightly salted water to a boil. Cook covered for 35-40 minutes, depending how crunchy you want your farro. After you finished cooking, drain the farro and make sure to shake off all the excess water.

In the meantime, make the dressing by whisking the orange zest, orange and lemon juices, ginger and oil together. Season with salt. Add the warm farro to the dressing along with the raisins and cherries. Mix well and let it stand to cool. Just before serving, add the scallions, pistachios, mint and cilantro. Season with salt and pepper and extra oil or juice. Serve the salad at room temperature.
​
Guten Appetit
recipe by Food and Wine magazine
adapted by©Sunnycovechef.com
most photos are  by Deborah Ryan