Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Farro Salad



Posts : 17901
Thanked : 880
Join date : 2013-01-12

Farro Salad

Post by Lobo on Wed 20 Jan 2016, 2:31 am

Farro Salad

Read Reviews

Write a Review
Prep Time: 45 minutes
Cook Time: 20 minutes
Servings: 8
One of the world’s oldest grains, farro is a high-protein form of wheat with a nutty, earthy flavor. It is often used as a substitute for barley or rice in soups and can also be simply dressed with oil and lemon juice and served cold, as in this recipe.

  • Printer Friendly Version

  • 98


  • 4 cups vegetable stock or salted water 
  • 1 1/2 cups pearled farro 
  • Salt, to taste 
  • 1 lb. fresh English peas, shelled 
  • 1/4 cup extra-virgin olive oil 
  • Zest and juice of 1 lemon 
  • Freshly ground pepper, to taste 
  • 3 red and/or yellow bell peppers, seeded and diced  
  • 1 pint red and/or yellow cherry tomatoes, halved 
  • 1/4 cup finely diced red onion  
  • 1/2 cup minced fresh flat-leaf parsley 
  • 10 fresh basil leaves, rolled together and sliced into ribbons 
  • 1 Tbs. minced fresh tarragon 
  • 1 Tbs. minced fresh chervil 
  • 1 Tbs. minced fresh chives 


In a large pot over high heat, bring the stock to a boil. Add the farro and stir with a large spoon. Return to a boil, reduce the heat to low, partially cover and cook the farro until al dente (tender but firm to the bite), 15 to 20 minutes. Spread the farro in a shallow pan to cool.

Bring a small saucepan three-fourths full of salted water to a boil over high heat. Have ready a bowl of ice water. Boil the peas until tender, about 2 minutes. Drain into a colander. Pour the peas into the ice water and drain again.

In a small bowl, whisk together the olive oil, lemon zest and lemon juice. Season the vinaigrette with salt and pepper.

In a large salad bowl, combine the farro, peas, bell peppers, tomatoes, onion, parsley, basil, tarragon, chervil and chives. Add the vinaigrette and stir to coat. Taste and adjust the seasonings with salt and pepper.

Serve at room temperature or cover, refrigerate for 1 to 2 hours and let stand at room temperature for 15 minutes before serving. Serves 6 to 8.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

    Current date/time is Mon 05 Dec 2016, 11:48 pm