Mediterranean Farro Salad
beans, olives, vinegar, dijon mustard, chives
Ingredients
10 ounces farro (about 1 1/2 cups) 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups) 1/2 cup pitted black olives 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup) 3 ounces Parmesan, crumbled (about 3/4 cup) 1 small bunch chives, snipped (about 1/4 cup) 1/4 cup sherry vinegar 1/4 cup extra-virgin olive oil 1 tablespoon dijon mustard 1 teaspoon freshly ground black pepper
Directions for Mediterranean Farro Salad Recipe
In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool. Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans. Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve. SERVINGS: 4 (SIDE); Calories: 334; Total Fat 15 grams; Saturated Fat: 3.5 grams; Protein: 13 grams; Total carbohydrates: 38 grams; Sugar: 5 grams Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 888 milligrams
Read the full directions on Food Network
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Servings
6 side-dish servings
Tags
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