Monday, July 27, 2015

Sesame Seed Farro Bowl with Cucumbers

In my search to use more whole grains, I came across the cookbook the whole food kitchen by amy chaplin.  This recipe uses one of my favorite grains, farro, as the basis for the salad.  The best part is that the only cooking required is the farro and it can be done in advance since it is a room temperature or cold salad.  The sesame seeds in this recipe make it smell deliciously nutty (though there aren't any nuts) and the soy sauce adds a bit of a salty flavor with more depth.  It also keeps well so you can eat this again and several days later after cutting up additional tomatoes and cucumbers.  It has become one of the salads for the summer as I have already made it several times.  If you like farro, you should try this one out.


Parsley Farro Salad with Sesame Seeds
2 1/2 cups cooked farro, cooled
1 1/2 teaspoons red wine vinegar with pomegranate (or just red wine vinegar)
1 1/2 tablespoons rice vinegar
1 teaspoon light soy sauce (or 1/2 teaspoon tamari)
3/4 tablespoon olive oil
3 tablespoon toasted sesame seeds
1 scallion, finely chopped (more for garnish or reserve some for garnish)
1/2 cup finely chopped flat leaf parsley (and a little more for garnish)
1 - 1 2/c cups cherry tomatoes, halved
1 medium cucumber, diced
Additional olive oil or flax oil drizzled on top to serve (if desired)



Place cooled farro in a medium-large bowl.  Sprinkle red wine vinegar, rice vinegar, soy sauce and olive oil over the farro and stir to combine.  Add toasted sesame seeds, parsley, and scallions.  Mix again.  Season to taste with additional soy sauce.  Spoon into bowls and top with cherry tomatoes, cucumbers, additional parsley, additional scallions.  Drizzle (if desired) with flax or olive oil and serve.  (Serves 3-4)
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