To start this year right I propose this salad that it is not only delicious but also very nourishing with the addition of farro.
Farro is a nutty-flavor whole grain that contains a high percentage of protein. It has recently gained popularity in America, specially among vegetarians who need alternative source of protein. But in Italy, farro is an ancient ingredient and a staple of Tuscan region cuisine. I like to add it to soups or salads. I is a great substitute for rice.
Farro Salad with Mushrooms, Broccoli and Fresh Mint
- 3/4 cup (150 g) farro
- one bay leaf
- 1shallots, peeled and diced
- 3 cups broccoli florets
- 2 cups mushrooms (crimin, shiitake or any variety of your choice)
- 1/2 cup extra virgin olive oil
- A generous handful mint, coarsely chopped
- Salt and pepper
- 1 lemon (the zest and juice)
- 2 tablespoons vinegar
Preheat the oven to 400 F.
Bring 6 cups of well-salted water to a boil, then add the farro and bay leaf. Cook until tender, but still chewy. Depending on the variety, they’ll take between 20-30 minutes to cook.
While the farro is cooking, set the broccoli florets and mushrooms on a baking pan and drizzle generously with olive oil. Season with salt and pepper. Bake in the oven for about 30 minutes. Let it cool.
Once the farro is cooked, drain them well, plucking out the bay leaf. Transfer the farro to a bowl and mix in 1/4 cup of olive oil, stirring well. Taste, seasoning with more salt if necessary.
Serve warm or at room temperature.
Storage: Can be made up to three days in advance, and refrigerated. Let come to room temperature before serving.