FARRO SALAD WITH SAUTEED VEGETABLE is an amazing side dish or meal. Farro is an ancient grain that is a great source of fiber, iron, protein and magnesium. And it is also rich in antioxidants. So this highly nutritious grain paired with delicious fresh vegetables is a home run in the healthy recipe department. And it’s great for meal prep. Last night I served it with air fried salmon ( you can find that recipe on my website).
Also, you can make this in advance if you are having a get together. Such a flavorful and delicious meal to add to any party menu
Farro Salad with Vegetables
Ingredients (Serves 8)
2 Cups Pearled Farro, uncooked
⅔ Cup Olive Oil
1 Onion (4 Oz.), chopped
1 Large Carrot (3 oz), diced
1 Red Peppers (about 8 oz.), diced
1 Small Eggplants (About 10 oz.), skin on diced into small cubes
1 Zucchini (about 6 oz.), diced
1 ½ tsp. Salt
½ tsp. Pepper
1 Cup Cherry Tomatoes, halved
3 tbsp. High Quality Balsamic
10 Basil Leaves, Chopped
Method
Rinse the farro in a strainer. Cook the farro according to package directions. It is usually 3 cups of water to every cup, so 6 cups of water for the two cups of farro. Boil the water, add the farro and cook until tender. Drain any excess water after cooking.
In a frying, heat olive oil and add in the onions. Sautee on a low flame until translucent. About 5 minutes. Add in the carrots and cook for 5 minutes. They will begin to soften. Next add in the red peppers and cook for about 3 minutes and get in the eggplant. Combine with the other veggies and saute for 7 to 8 minutes. Next add in the squash and cook for about 10 minutes, then season with salt and pepper. Cook until the vegetables are all soft and add in the cherry tomatoes. Cook for three more minutes or until the tomatoes start to slightly soften.
Add the farro to a large bowl, combine with the vegetables and add in the balsamic and fresh basil. Combine and serve.