Here's an easy recipe for nutritionista-approved, Seasonal Farro Salad!
Farro is a type of wheat grain that you can use just like rice. It is high in vitamins A, B, C & E. It's been used for thousands of years in the Fertile Crescent, and has even been found in Egyptian tombs. This recipe takes about an hour to make, serves 8, and can be made ahead to enjoy throughout the week for a delicious snack or side to any meal.
Base: 1 1/ 2 cups dry farro, cooked in salted water. Cook until it's soft but still slightly chewy, drain and place in a bowl to cool.
Dressing: The classic ratio is 1:3, acid to oil. Mix up 1/ 2 C olive oil with 2 tablespoons acid (favorite vinegar, lime or lemon juice,add more if you'd like). Add two hearty pinches of salt, black pepper, a clove of minced garlic and 1/ 2 cup finely diced onion. Let this sit while the onion and garlic mellow.
Mix- Ins: Start with two cups of favorite herbs, like torn basil and chopped cilantro, or mint and parsley. Add a 1/ 2 cup of chopped nuts or seeds such as pistachio, sunflower, walnuts, or cashew. Make this recipe seasonal by adding local fresh vegetables, aiming for 5-6 total cups of vegetables. Sautée or roast what you don't like to eat raw. In late summer, try leeks, eggplant, peppers, mushrooms, tomatoes or whatever vegetables are in their second harvest of the season. For fall and winter, greens like kale or collards, beets, winter squashes, apples, pears, are all great choices. Pair this salad with proteins such as a lentil and bean stew, grass-fed cheeses, or sustainable-sourced seafood.
Decolonizing Body
THE DECOLONIZER
September 2015
Read the full newsletter here »
 |
| via New York Times, Andrew Scrivani |
Farro is a type of wheat grain that you can use just like rice. It is high in vitamins A, B, C & E. It's been used for thousands of years in the Fertile Crescent, and has even been found in Egyptian tombs. This recipe takes about an hour to make, serves 8, and can be made ahead to enjoy throughout the week for a delicious snack or side to any meal.
Base: 1 1/ 2 cups dry farro, cooked in salted water. Cook until it's soft but still slightly chewy, drain and place in a bowl to cool.
Dressing: The classic ratio is 1:3, acid to oil. Mix up 1/ 2 C olive oil with 2 tablespoons acid (favorite vinegar, lime or lemon juice,add more if you'd like). Add two hearty pinches of salt, black pepper, a clove of minced garlic and 1/ 2 cup finely diced onion. Let this sit while the onion and garlic mellow.
Mix- Ins: Start with two cups of favorite herbs, like torn basil and chopped cilantro, or mint and parsley. Add a 1/ 2 cup of chopped nuts or seeds such as pistachio, sunflower, walnuts, or cashew. Make this recipe seasonal by adding local fresh vegetables, aiming for 5-6 total cups of vegetables. Sautée or roast what you don't like to eat raw. In late summer, try leeks, eggplant, peppers, mushrooms, tomatoes or whatever vegetables are in their second harvest of the season. For fall and winter, greens like kale or collards, beets, winter squashes, apples, pears, are all great choices. Pair this salad with proteins such as a lentil and bean stew, grass-fed cheeses, or sustainable-sourced seafood.
Decolonizing BodyTHE DECOLONIZER
September 2015
Read the full newsletter here »