Friday, July 12, 2013
Bob's Red Mill. Let me be clear - they didn't send this to me because they knew I had a blog and wanted me to blog about them (although I'm sure they aren't going to discourage it). I belong to their Bob's Red Mill club after trying but failing in their Spar for the Spurtle contest (also going on now, actually) and this was their way of introducing me to some of their new products because they know we are huge fans.
John and I love all of their products from the muesli (my fave) to the steel cut oats (John's fave winter meal). But what became our NEW favorite was the farro. I'm so intrigued lately, as are many I guess, and the reason Bob's started this new line of products, by ancient grains our ancestors ate. In fact, it was kind of amazing to be eating this farro salad and feeling as if we were all interconnected (granted we live in a large apartment building with lights and TVs, etc.). The farro was delicious - chewy and flavorful in a way that rice just isn't. This is the perfect salad for a farro beginner and absolutely perfect for summer - we kept all the veggies raw, but I'd love to try this with all the vegetables grilled.
****Like most other ancient grains, Farro needs to be soaked (we did ours overnight). Once you soak it for a few hours, the dinner goes fast - if you forget to soak it, this will go from fun dinner to headache very quickly so plan ahead****
Summer Farro Salad (adapted from here)
Serves: 4 (6 cups of salad)
1 cup farro
2 tablespoons apple cider vinegar
1 yellow squash
1 lemon, juiced and zested
1 tablespoon kosher salt1/2 cup feta cheese, crumbled
1/2 pint cherry tomatoes, cut in half
2 tablespoons extra virgin olive oil
Put the cup of dry farro in a bowl, cover with water and apple cider vinegar. Let farro soak for 8-10 hours, or overnight. When the soaking time is up, drain the farro and put in a saucepan with 1 cup of water. Bring it to a boil, then let it simmer until almost all the water has been absorbed, about 20-25 minutes. Rinse, drain, and set aside.
Meanwhile, chop the peppers into bite-sized pieces. Cut the zucchini and yellow squash into matchsticks. Combine in a bowl with lemon juice and zest. Add farro, feta cheese, and salt. Mix well. Carefully stir in the tomatoes and drizzle with olive oil. Serve immediately.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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