Whole
grain salads are the staple of our spring and summer table, where you’ll
regularly find compositions featuring quinoa, millet, barley, and bulgar along
with a plethora of fresh, seasonal vegetables. Our newest love just happens to
be farro, a hearty and deeply satisfying grain that we adore because it pairs
so nicely with such a variety of fresh local ingredients year-round. Ever popular in Europe, and gaining a reputation in the states, farro comes in whole and pearled varieties. Using pearled farro cuts down on cooking time and gives farro the opportunity to be the star of even the most hurried weeknight meals. We’ve found that toasting the farro in butter prior to cooking intensifies the grain’s naturally rich, nutty flavor.
In this dish, we’ve combined asparagus, green
onions, and fresh oregano to give the dish a distinctly spring-like flair. Sundried tomatoes give a nod to the impending
summer harvest. Chickpeas offer protein. And feta cheese pulls everything
together, giving the dish a Mediterranean flair and offering a counterpoint to
the tangy lemon dressing.
©BURP! Where Food Happens
