Ingredients with Measurements:
- 1 cup farro
- 4 cups water
- 1/4 teaspoon salt
- 2 cups arugula
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the farro in a colander and add it to a large pot with 4 cups of water and 1/4 teaspoon of salt.
2. Bring the water to a boil, then reduce the heat to low and simmer for 25-30 minutes or until the farro is tender but still chewy.
3. Drain the farro in a colander and rinse it with cold water to cool it down.
4. In a mixing bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
5. Add the cooled farro, arugula, walnuts, dried cranberries, feta cheese, parsley, and mint to the mixing bowl.
6. Toss everything together until the salad is evenly coated with the dressing.
7. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 380
- Fat: 23g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
Substitutions for ingredients:
- Substitute quinoa or barley for farro.
- Substitute spinach or mixed greens for arugula.
- Substitute pecans or almonds for walnuts.
- Substitute dried cherries or raisins for dried cranberries.
- Substitute goat cheese or blue cheese for feta cheese.
- Substitute cilantro or basil for parsley or mint.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced avocado or cherry tomatoes for extra flavor and nutrition.
- Add sliced red onion or chopped celery for crunch.
- Add a squeeze of lemon juice for extra acidity.
Tips and tricks:
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Cook the farro in vegetable or chicken broth instead of water for extra flavor.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
- Double the recipe for a larger crowd.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold or at room temperature.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or chopped nuts.
Garnishes:
- Fresh herbs
- Chopped nuts
Pairings:
- Serve with grilled chicken or shrimp for a complete meal.
- Pair with a crisp white wine or sparkling water.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the farro is too chewy, cook it for a few more minutes until it reaches your desired texture.
- If the dressing is too tart, add more honey to balance it out.
- If the salad is too dry, add more olive oil or vinegar to coat the ingredients evenly.
Food safety advice:
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
- Wash all produce before using it in the recipe.
Food history:
- Farro is an ancient grain that has been cultivated for thousands of years in the Mediterranean region and is a staple in Italian cuisine.
Flavor profiles:
- The nutty flavor of farro pairs well with the peppery arugula, sweet cranberries, and tangy feta cheese.
Serving suggestions:
- Serve as a side dish or as a main course for a light lunch or dinner.
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