Quinoa is so 2010. (Just kidding, we still love it.)
Enter your new friend farro, also sometimes referred to as emmer.
Farro is an ancient grain loaded with vitamins and minerals, and a little protein. It’s also lower in calories than brown rice and quinoa and higher in fiber.
With fresh mozzarella, tomatoes and basil, it’s a delicious, hearty side dish or a grain bowl that’s perfect for lunch.
INGREDIENTS
- Dressing:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 4 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Salad:
- 2 cups farro
- 6 cups vegetable stock
- 1 1/2 cups cherry tomatoes, halved or quartered
- 1 cup fresh mozzarella, cubed
- 1/3 cup finely chopped basil
- 1 medium red onion, finely chopped
DIRECTIONS
- To make dressing, place olive oil, vinegar, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Whisk together. Set aside.
- To make salad, place farro in a pot with vegetable stock and bring to a boil over high heat. Reduce heat to low, cover, and let cook for 25-30 minutes, until it is softened, but still chewy. If there is any liquid remaining, drain it off. Set aside and let farro cool.
- Combine farro, cherry tomatoes, mozzarella, basil, and onion. Toss with dressing and serve.
WHY WE LOVE THIS RECIPE
The base is farro, a fiber-rich whole grain, and it’s got plenty of fresh vegetables and vegetable stock, which adds phytonutrients. The dressing is light and simple, and topped off with fresh and creamy mozzarella. So tasty.
