RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, KAY BENAROCH!
This farro salad is great to make ahead for an easy lunch or to serve as a side for dinner. Feel free to substitute veggies you have on hand, but this would be a great way to use up cherry tomatoes!
- 1 cup pearled Farro (Nature’s choice brand is carried in Stop and Shop)
- 2 cups water
- 1 teaspoon salt
- 1 cubanelle or Poblano pepper – deseeded and chopped into ¼” pieces
- ½ red onion – finely chopped
- 1 cup frozen cooked Edamame – thawed under hot water and drained
- 1 cup cherry tomatoes – quartered
- ½ golden raisins
- 4 tablespoons olive oil
- 1 ½ tablespoons white wine or white balsamic vinegar
- ¾ teaspoon salt
- ¾ teaspoon tamarind concentrate or pomegranate molasses (OR 1 teaspoon honey mixed with ¼ teaspoon soy sauce)
- ¼ teaspoon cumin
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped parsley, mint or cilantro.
- Rinse the farro and drain thoroughly.
- Put into small saucepan along with 2 cups water and salt.
- Bring to a simmer, cover and cook gently for 15-20 minutes until the farro is cooked through. Drain of excess water and put farro into mixing bowl.
- Add chopped veggies and raisins – the heat of the farro will wilt the peppers and onion slightly to reduce their sharpness.
- Whisk all dressing ingredients together and pour over farro mixture. Mix thoroughly.
- Serve at room temperature and garnish with chopped herbs.