Oh, farro. How I love thee. Let me count the ways.
You’re nutty, healthy, delicious, and provide the perfect canvas for bright flavors. Also, you’re filled with fiber so you keep me full.
Farro. I love you!
Also, because we’re in fall, pomegranates are the pretty little jewels we need to brighten up our days and nights. (Fun fact, for my birthday a few years ago, my friend Amy gave me two gorgeous pomegranates as part of my present. A prosecco-induced tear popped into my eye and I murmured, “You get me. You really, really get me.”)
Also, lemon plays nicely with everyone. And because we’re all trying to stay healthy because no one wants a winter cold, we might as well try to fight scurvy too. Amirite?
This salad would be perfect for lunch, or as a side dish to pretty much any protein you want to put on the plate.
Hello, baked chicken! Hello, pan seared steak! Hello, grilled pork!
Side note: When I make grains, I really like to cook them in at least 50/50 broth to water. Grains can stand up to a lot of flavor and still retain their – for lack of a better term – graininess. Don’t worry about overshadowing them, they can take it.
Also, there are three types of farro, so depending on what type you have in your pantry the cooking times will vary. For pearled farro, you’re looking at about 15-20 minutes. For semi-pearled farro, you’re looking at about 25-30 minutes. And for whole farro, you’re looking at 35-40 minutes.
So, get that water (or broth) boiling, and let’s make some farro!
Lemony Pomegranate Farro Salad
Ingredients
- 1 cup semi-pearled farro, rinsed
- 1 1/2 cups chicken or vegetable broth
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 1/4 cup pomegranate arils
- 2 tablespoons flat-leaf parsley, roughly chopped
- 1 medium shallot, finely diced
- 1/4 cup crumbled cotija or feta
Lemon Vinaigrette Ingredients
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- Fit a large, rimmed sheet pan with parchment. Reserve.
- In a large saucepan bring the farro, chicken broth, water, and salt to a boil.
- Reduce the heat to low, cover, and simmer until the farro is cooked through, approximately 25-30 minutes.
- When the farro is cooked through, spread it on the prepared sheet pan in a single layer to cool.
- Once the farro has cooled after approximately 15 minutes, place it in a large bowl.
- Add in the pomegranate arils, parsley, and shallot.
- Stir well to combine.
- Drizzle with lemon vinaigrette and toss well to coat.
- Top with cotija and serve.
Lemon Vinaigrette Instructions
- Whisk together the lemon juice and dijon in a small bowl.
- Add olive oil, oregano, salt, and pepper.
- Whisk well to combine.
Notes
