This is an ancient grain that is also know as spelt, and it also comes as cracked wheat grain, that also needs cooking. We have cooked it simply with Bob’s Flavors of the Middle East stock and then let the farro be the star of this salad along with some fresh seasonal vegetables, such as red bell pepper and green beans, or just a bit of peppery arugula or all three!
This can be confused with a traditional Middle Eastern tabouli because it looks very similar. However, traditional tabouli starts with bulgur, a wheat grain that has been par cooked, somewhat like minute rice, and it is much quicker to fix. We like the cooking step of the whole farro or cracked wheat.
1 1/2 cups raw whole grain farro (Italian farro or Spelt) or substitute cooked cracked wheat and proceed to cook as whole farro is here
- 4 cups water
- 2 teaspoons salt
- 2 tablespoons Bob's FLAVORS OF THE MIDDLE EAST
- 1/2 cup green beans, French-cut on bias
- 1 medium red bell pepper, cut into strips
- 1 cup fresh arugula
- for dressing
- 1 teaspoon Dijon mustard or other
- 2 tablespoons sherry vinegar or balsamic
- 1/4 cup EVOO
Sea salt, fresh ground pepper and coriander to taste
- Good salty cheese such as Parmesan, crumbled
- 1/4 cup nuts, pine nuts, walnuts or hazelnuts
- 1 cup garbanzo beans, cooked
- 1 cup fresh tomatoes, concasse (cut in half to remove juice, then diced)
Bring 4 cups water to boil. Add the farro and cook 20-25 minutes until al dente. Add salt and spices and continue cooking ten more minutes. Remove from heat, cool. Remove any excess water, if any. Toss with your choice of vegetables and add ins.
For the dressing:
Blend mustard, vinegar, seasonings with olive oil and mix into farro and vegetables. Finally adjust seasoning if needed.