Finally my first Farro idea! I have to say, I love this stuff! It's chewy and yummy and, well, fun!
I tossed it with what I could find in my pantry and it made a wonderfully satisfying lunch. Filling but not heavy, tasty and quite nutrient dense. According to NutritionData.com this salad contains more than 50% of your daily Vitamin A, over 20% Iron not to mention 18g of protein and 12g of fiber!
Here's what I did. I hope it inspires you to try this fun grain...
Ingredients
- ¼ cup pearled Farro uncooked (50g)
- ¾ cups water
- Pinch of Kosher Salt
- 1 cup packed spinach leaves
- 1 oz Mozzarella cheese
- ½ cup canned pinto beans (I happen to have some leftover)
- 14g dried cranberries
- 1 teaspoon olive oil
- 1 teaspoon Balsamic vinegar
- ½ teaspoon oregano
- Pinch of salt and pepper
Instructions
Cook the Farro according to the package. I brought ¼ Farro with ¾ cup water and a pinch of salt to a boil, then lowered to medium and cooked for 20 minutes until the water was absorbed.
While the Farro is cooking put all the other ingredients in a bowl.
Once the Farro is cooked add it to the bowl and toss.
You can't get much easier than that!
I'm counting this as one serving but be it was quite large. You could totally share and pair with a bowl of soup!
📖 Recipe
Spinach and Farro Salad with Pinto Beans and Mozzarella
Ingredients
- ¼ cup pearled Farro uncooked 50g
- ¾ cups water
- Pinch of Kosher Salt
- 1 cup packed spinach leaves
- 1 oz Mozzarella cheese
- ½ cup canned pinto beans I happen to have some leftover
- 14 g dried cranberries
- 1 teaspoon olive oil
- 1 teaspoon Balsamic vinegar
- ½ teaspoon oregano
- Pinch of salt and pepper
Instructions
- Cook the Farro according to the package. I brought ¼ Farro with ¾ cup water and a pinch of salt to a boil, then lowered to medium and cooked for 20 minutes until the water was absorbed.¼ cup pearled Farro uncooked, ¾ cups water, Pinch of Kosher Salt
- While the Farro is cooking put all the other ingredients in a bowl.1 cup packed spinach leaves, 1 oz Mozzarella cheese, ½ cup canned pinto beans, 14 g dried cranberries, 1 teaspoon olive oil, 1 teaspoon Balsamic vinegar, ½ teaspoon oregano, Pinch of salt and pepper
- Once the Farro is cooked add it to the bowl and toss.
roni
The spinach will start to wilt because of the vinegar. I'd keep these three things separate and then toss before serving..
1.) Cooked Farro
2.)
1 cup packed spinach leaves
1 oz Mozzarella cheese
1/2 cup canned pinto beans (I happen to have some leftover)
14g dried cranberries
3.)
1 tsp olive oil
1 tsp Balsamic vinegar
1/2 tsp oregano
Pinch of salt and pepper
That may work.
Cindy
What steps/omits would you suggest for preparing this ahead of time for a potluck? I have to be out the door very early in the morning, several hours before we share the meal at church potluck. Thanks. It looks like a lovely, fresh addition to the usual potluck fare. 🙂
Allison
THIS WAS AMAZING! I switched out the beans for lentils ( I had some in the fridge ) DELICIOUS!!!!!!!!
roni
If it's not "pearled" then probably. The pearling processes makes it quick cooking.
Kathleen
My Faro instructions say to soak for 8 hours. I have organic faro. Do I need to? Thanks Kathleen
Patty
Must try Farro and this salad asap...yummy!
roni
Fran - I'm sure they would work great! Let us know!
Shelley
Since I'm a Texas writer, I'll eat anything that has pinto beans in it!
Robin
I tried this last night. I have to make it again tonight because it was that good! I am a new fan of farro!!
Fran
Do you think wheat berries would work as well? The look similar and are also quite chewy in texture...plus I have the wheat berries in my cabinet right now. 🙂
Eileen
This looks AMAAAZING! I am really psyched to try farro now. Once again, thank you for totally broadening my horizons and knowledge of yummy food!