WHO IS THE FARRO-EST OF THEM ALL?

I am TRYING to eat healthier. Lord knows I did my fair share (along with some of yours) of misbehaving over the quarantine period and beyond. A daily margarita. Sometimes margaritaS. Oreos (I bought “Party Size” packages). Mint Milano cookies (by the bag). Brookside chocolates (also by the bag). Beyond naughty. But now it’s back to reality. Although summer is many months away, at my age, I’m doing it for my health. My boys are 5 and 8, so I need to stay young and fit for many years to come. Have you ever witnessed their energy?

One thing most poor eaters have in common is lack of time. When we don’t have time to prepare something healthy, we eat what’s quick and easy. And unfortunately, that often translates to ““unhealthy.” So for me to be successful in my vow to eat better, I have to prepare things in advance, and it has to last a few days. With remote learning and kids who refuse to eat the things I like to eat, I don’t have time to prepare each meal for myself.

In walks farro. It’s filling. I love its texture. And I can prepare a salad that I can eat over a three-day period. I’m sharing two recipes here. I’ve enjoyed both at some point over the past few weeks. One thing to note is that from my research, there are a few types of farro, and the type you have will determine how long you cook it. With all grains, it’s best to soak and/or rinse before cooking. I used whole farro and soaked the grains in water for 20 minutes and rinsed before cooking. That said, it’s best to follow the package directions. After making both, you tell me which is the “farro-est” of them all. ;-)

FESTIVE FALL FARRO

I think I mentioned once that I often try to recreate dishes that I’ve had while dining out. This is one of them, although I honestly can’t remember where I had it (or something similar). But when the weather began cooling off this year, I had a hankering for it. And I’m all about the farro lately! I love the texture and a little goes a long way in terms of making me feel satisfied. It’s the perfect fall salad. Make a batch and treat yourself for lunch for a few days. 

SERVES 6-8

                       1 ½ cups                  farro
1 pound (4 cups)                  butternut squash, 1-inch diced
 ¼ cup plus more                 good olive oil              
  3 + 3 tablespoons                 balsamic vinegar
2 cups                 red onion, diced
4 cups                 kale, thick stems removed
½ cup                dried cranberries         
kosher salt
freshly ground pepper

As I mentioned, there are different types of farro, and cooking time is dependent on that. So cook according to the directions on the box. Prior to cooking, soak the farro for at least 20 minutes and then rinse thoroughly. Bring a large pot of water to a boil and cook farro according to the directions. Drain farro after it’s finished cooking. Spread out on a cookie sheet and immediately add ¼ cups olive oil, 3 tablespoons balsamic, and salt. Mix to thoroughly coat farro and allow to cool on pan. 

While farro is cooking, preheat oven to 400 degrees. In a large bowl, coat butternut squash with about 2 tablespoons olive oil and ¾ teaspoon salt. On a baking sheet lined with parchment paper, roast squash for 20 minutes. Remove from oven and allow to cool.

While the squash is roasting and farro is cooking, heat a large non-stick skillet over medium-high heat. Add 2 teaspoons olive oil, onion, season with a big pinch of salt, and sauté for about 4 minutes, stirring frequently. Add 3 tablespoons of balsamic vinegar and allow it to burn off, stirring for 1 minute. Remove from heat, transfer to a plate, and allow to cool.

Carefully wipe pan clean with a paper towel. Over medium-high heat, add 1 tablespoon of olive oil to pan. Add kale, about 1 teaspoon salt, and sauté one minute, tossing frequently. Remove from heat and set aside to cool. 

Once everything is cooled a bit, combine cooked farro, squash, onion, kale, cranberries in a large bowl and stir gently to combine. Add salt and pepper to taste.

PAUL’S FARRO SALAD

I gave this salad its name because I first ate a version of it prepared by our friend, Paul. I loved it so much that I had seconds and thirds. When I started out to make it, I didn’t ask him for any measurements. Rather, I just asked him to confirm the ingredients, as I was excited about the challenge of creating it myself. Thank you, Paul, for the introduction to this amazing salad that is a sure crowd pleaser. 

SERVES 6-8

                      1 ½ cups                  farro
  ¼ cup                 good olive oil
 3 tablespoons                  balsamic vinegar
kosher salt
freshly ground pepper
 ¾ cup                  scallions, green parts, sliced thinly
1 cup                  baby arugula
 ¾ cup                  Kalamata olives, finely diced
   1 ½ cups                  cherry or grape tomatoes, halved lengthwise
  ½ cup                  freshly grated parmesan cheese

 Again, there are different types of farro, and cooking time is dependent on that. So cook according to the directions on the box. Prior to cooking, soak the farro for at least 20 minutes and then rinse thoroughly. Bring a large pot of water to a boil and cook farro according to the directions.

Drain farro after it’s finished cooking. Spread out on a cookie sheet and immediately add olive oil, balsamic, and salt. Mix to thoroughly coat farro and allow to cool on pan. Meanwhile, in a large bowl, combine scallions, olives, arugula, tomatoes, and 1 teaspoon salt, and stir carefully to combine. Transfer cooled farro to a separate large bowl, add cheese, and stir to distribute. Add scallion/arugula/olive/tomato mixture to farro  and stir to combine. Season to taste with salt and pepper. Serve at room temperature or refrigerate and serve cold.