SERVES 4
Our love of farro has no end, and it's a staple whole grain
in our pantry. Farro's nuttiness adds wonderful flavor and texture to salads.
A simple mix of fresh basil pesto and farro is a satisfying cold salad perfect
for a quick afternoon lunch or a picnic gathering. Consider adding other crunchy
elements to this salad, such as nuts, chopped celery, and cucumber.
INGREDIENTS
- 1 cup (200g) raw farro
- 1/4 cup (60ml) Fresh Herb Pesto
- 1 medium red bell pepper, chopped small
- 2/3 cup (100g) crumbled feta cheese
- Kosher or sea salt and freshly cracked black pepper
- 1 bunch of radish bulbs, sliced
DIRECTIONS
- In a saucepan, combine the farro with 2 1/2 cups (600ml) water. Bring to a simmer, cover, then reduce the heat to low and simmer for 25 minutes or until the water is fully absorbed. Remove from the heat and allow to cool.
- In a bowl, combine the cooked farro, pesto, bell pepper, and feta cheese.
- Add salt and pepper to taste.
- Top with the sliced radishes before serving.
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