Farro and Asparagus Salad

One of my goals for this second year of blogging was for more side dishes. This dish can be a side dish, but it can also be a main course because the whole grain farro is quite filling and good as a main course (the eggs don’t hurt, either!). I got the main recipe from my grains class, and I made a few changes to better suit our palates. You can use quinoa or another grain in place of farro, but you would cook the grain differently in the first step. For the asparagus, you can swap in a different vegetable to go with whatever is in season at your grocery store. We are just finishing asparagus season, so I could use it, but you could easily use spinach, broccoli, or something else. We added parmesan in class, and I did for the first time I made this at home, but not since. It doesn’t work as well with the lightness of everything else. (And this is coming from a cheese-lover.)

IMG_7612

IMG_7613

Farro has a nutty flavor all on its own. You can toast it first as we were instructed in class, or forget like I did and still have it taste good. You do want to rinse it first and look over the grains a bit to make sure nothing funny got in your bag. I have found a couple funny pieces and just tossed them. The recipe below is scaled down a bit. It can serve for 3 main courses as is, or you can double it to make more.

Farro: Before

Farro: Before

Because the farro takes a long time, you can easily prep the ingredients and set them aside while you wait for it to cook.

IMG_7598

Toasted walnuts and chives...this smelled really good!

Toasted walnuts and chives…this smelled really good!

You can cut the asparagus diagonally to make it look prettier.

You can cut the asparagus diagonally to make it look prettier.

IMG_7611

Directions for Farro and Asparagus Salad

Adapted from a class I took at the Pantry

  • 1 cup farro, rinsed and inspected
  • 2.5 cups chicken broth or vegetable broth
  • Oil
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon ground coriander
  • 1/2 pound (1 bunch) asparagus, chopped into 1-inch pieces
  • Zest from 1/2 a lemon
  • 2 Tablespoons lemon juice
  • 3 hardboiled eggs (optional), chopped
  • 3-4 chives, chopped
  • 1/2 cup toasted walnuts
  • Salt and pepper

In a large pot, place the farro and chicken broth.

IMG_7597

Bring to a boil, then cover and drop the heat until it simmers. Let it simmer for about 1 hour until the farro is tender, but still has a bit of a bite. Drain the farro and set aside.

IMG_7600

Pour a little oil in the pot, then add 3/4 of the green onions and saute on medium heat.

IMG_7605

After a minute, when the onions have softened, add the garlic and coriander, stirring for 30 seconds. Add the asparagus, allowing them to cook for just a few minutes until they are green but still crisp.

IMG_7607

Stir in the farro near the end of the cooking time for the asparagus.

IMG_7608

Then, add the lemon zest, lemon juice, hardboiled eggs, chives, walnuts, remaining green onion, and salt and pepper (to taste).

IMG_7609

Don’t add the parmesan like you see here…not as good as expected.

IMG_7610

When combined, serve warm or at room temperature.

IMG_7615

Directions for Farro and Asparagus Salad (without pictures)

Adapted from a class I took at the Pantry

  • 1 cup farro, rinsed and inspected
  • 2.5 cups chicken broth or vegetable broth
  • Oil
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon ground coriander
  • 1/2 pound (1 bunch) asparagus, chopped into 1-inch pieces
  • Zest from 1/2 a lemon
  • 2 Tablespoons lemon juice
  • 3 hardboiled eggs (optional), chopped
  • 3-4 chives, chopped
  • 1/2 cup toasted walnuts
  • Salt and pepper

In a large pot, place the farro and chicken broth. Bring to a boil, then cover and drop the heat until it simmers. Let it simmer for about 1 hour until the farro is tender, but still has a bit of a bite. Drain the farro and set aside.

Pour a little oil in the pot, then add 3/4 of the green onions and saute on medium heat. After a minute, when the onions have softened, add the garlic and coriander, stirring for 30 seconds. Add the asparagus, allowing them to cook for just a few minutes until they are green but still crisp. Stir in the farro near the end of the cooking time for the asparagus. Then, add the lemon zest, lemon juice, hardboiled eggs, chives, walnuts, remaining green onion, and salt and pepper (to taste). When combined, serve warm or at room temperature.

Advertisements

6 thoughts on “Farro and Asparagus Salad

  1. I’ve been really getting into whole grain salads and the like lately because it’s delicious, healthy, and a great way to incorporate whatever you have around. This looks delicious! I was watching Martha’s Cooking School last night and she did a grains episode that I was paying very close attention to! And just today, Smitten Kitchen has a post on an amazing – very easy sounding – farro recipe. You should check it out. Have a good week! : )

Leave a Reply to Fudging Ahead Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.