Farro Salad with Roasted Brussels Sprouts

January 24th, 2013

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Farro is one of the oldest cultivated grains in the world. It is high in fiber, high in protein and a great source of energy producing complex carbohydrates. It’s delicious on its own (served in place of brown rice) or tossed with a variety of raw or cooked veggies. Today’s salad combines delicious nutty farro with roasted Brussels sprouts and tangy feta cheese. Enjoy!

Farro Salad with Roasted Brussels Sprouts

  • 1 cup of farro, rinsed and drained
  • 2 ½ cups of water
  • 2 pounds of Brussels Sprouts (ends trimmed and then cut in half)
  • 1-2 teaspoons of olive oil
  • 1 teaspoon Kosher salt
  • 2 tablespoons of balsamic vinegar, plus extra for drizzling at the end
  • zest of one lemon
  • 1 ounce of good feta cheese

Preheat oven to 425.

Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Bring to a boil. Cover and simmer, stirring occasionally, until the farro is tender, ~30 minutes. You want it to be a bit chewy and retain its structure. Remove from heat, drain any excess water, and set aside.

While the farro is cooking toss the Brussels sprouts with a drizzle of olive oil and a pinch of Kosher salt. Arrange in a single layer on a rimmed baking sheet and roast in the oven for about 30 minutes, tossing occasionally. Whisk together balsamic vinegar and lemon zest. Drizzle over hot, roasted sprouts.

In a large bowl gently toss the farro with the roasted, dressed Brussels sprouts. Add in the feta cheese and drizzle with some good balsamic vinegar. YUM!

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