• Eddie

Fruity Farro Salad with Plums and Pomegranate Seeds


I’m kind of obsessed with farro—to the point where I’m starting to refer to myself as “The Pharaoh of Farro”…at least in the kitchen where I say all sorts of silly things.

I think of it as rice, but better and more substantial. It can be used in place of rice or any grain, but I really love it in a salad. It works particularly well with citrus and sweet fruits, so I did a vaguely Middle Eastern take on the Farro Salad so I could do my second favorite thing in the world: cook with fruits and veg together.

Ingredients:

1 onion, medium dice

1 C farro

3 C water

10 oz. spinach

½ bulb roasted garlic (slice in ½, wrap in foil roast at 350F for 1hr) squeezed

Seeds of 1 pomegranate*

3 plums, rough chop

2 vine ripe tomatoes, sliced

2 C cooked chickpeas

½ C shelled pistachios

½ C green olives

1 bunch parsley leaves, chopped

¼ C lemon juice

¼ C olive oil

1 T cumin

Salt and pepper

Instructions:

  1. In a medium saucepan, sauté the onion over high heat until browned. Add the farro and pinch of salt, then stir. Add the water. Bring to a boil, then reduce the heat to medium, cover and cook for 30 minutes. When faro is done, drain in a colander and run cold water over it. Set aside in a large bowl.

  2. In the same saucepan, wilt the spinach over high heat (3 mins) in batches. Add spinach to farro.

  3. Add the plums, tomatoes, chickpeas, pomegranate seeds, garlic and olives to the farro and spinach.

  4. Toss vigorously with the lemon, oil and cumin.

  5. Taste for seasoning. Adjust salt and pepper to your taste.

  6. Refrigerate for 30 minutes and serve.

*Pomegranate Tip: Fill a bowl with water, cut the pomegranate in ½, then hit each half with a wooden spoon over the bowl until the seeds fall into the water. Skim the top of the bowl, the seeds will fall to the bottom. Drain) 

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© 2018 Eddie McNamara