January 10, 2012
Farro Salad with Winter Fruit, Pistachios and Ginger
One of the BlB household's goals for 2012 is to eat more vegetarian meals. (I tend to shy away from "resolutions" because I feel like they are made to be broken.) As most of my loyal readers know, I ate mostly vegetarian this past year while MM was protecting our freedom in Afcrapistan. Now, I am trying to get my steak and potatoes husband to enjoy meat-less meals.
This recipe from the current (January 2012) Food and Wine magazine is a delicious starting point. The farro is hearty enough that it fills you up and it is more nutritious than pasta, which is the usual vegetarian stand-by. The citrus, dried fruit and herbs work wonderfully together.
I was a little nervous when the recipe said that it made 6 servings, but that has to be side dish servings. I reduced the amount of farro to 1 1/4 cups (I generally find that recipes don't have enough "stuff" to accompany the pasta, grain, etc) and it gave us just over 3 main course servings. I would also reduce the olive oil to 3 tablespoons next time and add more cherries. Another note about farro: start checking it at about 20 minutes. I think I drained mine at 25 minutes; part of its charm is its chewiness, so you don't want it to be mush.