Receta Spring Farro Asparagus Salad

by Nava Atlas

Spring Farro Asparagus Salad Posted by Nava | No Comments Farro is a nutty, hearty ancient grain well-loved in Italian cuisine. It’s perfect in pilafs and substantial salads like this farro asparagus salad, embellished with other spring-y veggies. it takes a good 30 minutes to cook, much like brown rice, but you can look for quick-cooking farro, which cuts the cooking time in half. Serve as a side-by-side entrée with a warm or cold bean dish. Leftovers are excellent for the next day’s lunch for home or work. Photos by Evan Atlas. Save Print Spring Farro Asparagus Salad Author: Nava Recipe type: Grain salad Cuisine: Vegan / healthy Prep time:  Cook time:  Total time:  Serves: 4 to6   Farro is a nutty, hearty ancient grain well-loved in Italian cuisine. It’s perfect in pilafs and substantial salads like this farro asparagus salad, Ingredients 1½ to 2 cups cooked farro (regular or quick-cooking) 12 to 14 asparagus stalks 1 cup fresh or frozen (thawed) green peas or edamame 2 scallions, white and green parts, thinly sliced 4 to 6 radishes, trimmed and sliced ½ bell pepper, any color, diced Juice of ½ to 1 lemon, to taste 2 tablespoons extra-virgin olive oil ¼ cup sliced sun-dried tomatoes ¼ cup chopped parsley or cilantro 2 tablespoons chopped fresh dill (or 1 teaspoon dried) Salt and freshly ground pepper to taste Instructions If you haven’t cooked farro ahead and want to end up with up to 2 cups, start with ¾ cup uncooked farro and 3 cups water in a medium saucepan. Bring to a slow boil, then lower the heat and simmer gently with the cover ajar for 30 minutes, or until the water is absorbed. If using quick-cooking farro, follow package instructions. If you wind up with more than 2 cups cooked farro, save the excess for another use. Transfer the cooked grain to a serving bowl. Trim about an inch off the bottoms of the asparagus if they look woody; scrape bottom of stalks with a vegetable peeler if need be. You can skip this if the asparagus is slender and fresh. Cut into 1-inch lengths. Steam the asparagus, peas (or edamame) in the same saucepan with a little water, just until bright green and tender-crisp. Drain, rinse with cool running water, then drain again. Add the asparagus, peas, and remaining ingredients to the cooked grain in the bowl. Stir together completely. Serve warm or at room temperature. 3.3.3077  – Here are a few more tips on ancient grains. Categories: Grain Salads, Recipes Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Rate this recipe:   Most Recent Posts Classic Eggless Vegan “Egg” Recipes VegKitchen Monday Menu, March 27, 2017 Ayurvedic Herbs to Add to Your Diet Easy Mapo Tofu Instant Pot Asian Steamed Dumplings Vegan Easter Desserts and Treats