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Tender spring veggies meets hearty, nutty farro in this quick & simple salad. Full of the best seasonal flavors, discover just how easy it is to add whole grains to your diet with quick-cooking Bob's Red Mill Farro.
What happens when you mix the hearty, nutty, chewy texture of wholegrain farro with the comforting warmth of fresh seasonal veggies, a fresh bite of herbs, sassy sliced strawberries, creamy avocado and the most perfect tahini dressing ever made in the history of ever?
Why this pretty little Spring Tuscan Farro Salad is what you get, my loves.
Grab a bowl. It’s time to cook pretty.
Something about the shift of seasons always leaves me forgetting what I used to like to eat.
Like here we are, staring down Springtime, and suddenly I’m like: wait. I don’t want winter comfort foods, but WHAT DID I EAT WHEN I WASN’T EATING WINTER COMFORT FOODS?!
Does this happen to you?
So blessedly, there is a simple answer. Because Spring is the perfect time for salads.
But this salad is better than a same-old tossed green something-or-other.
Because we flash fry the veggies until warm and soft and earthy. Then toss ‘em all together with wholegrain Bob’s Red Mill Farro, an ancient grain beloved all over the world. But especially in Italy.
And you know, if you can make a dinner that makes you feel like you’ve whisked yourself away to Italy…is that not exactly the sort of dinner you’d like to make every night of your existence?
Oh good, me too.
Perhaps the finest thing about Bob’s Red Mill farro is that it’s incredibly simple to make. Just soak overnight, then boil for 10-15 mins the next day. Or, toss into the instapot and cook real quick-like. Just 10 minutes in an electric pressure cooker and while you chop, those whole grains tenderize. Then everything is ready to toss together in just about 20 minutes.
You’re welcome. I love you.
My people, run to the grocery story, grab a bag of Bob’s Red Mill Farro and whisk your face away to the tastiest Spring Tuscan Farro Salad you’ve ever ever’ed.
You’ll be so glad you did.
Spring Tuscan Farro Salad
Serves 6-8 | 30 minutes from start to finish
FOR THE SALAD:
1 cup Bob’s Red Mill Farro
2 cups water
salt and pepper, to taste
2 Tbsp oil
1 Tbsp garlic paste or fresh-chopped garlic
8 mini carrots, quartered lengthwise
1 (15 oz) can chickpeas
1 bunch asparagus, cut into 2” pieces
1 cup fresh peas
3/4 cup fresh chopped herbs (basil, dill, cilantro, parsley, fennel)
1 cup sliced strawberries
1 avocado, pitted, peeled and sliced
FOR THE DRESSING:
1/4 cup tahini
1/2 cup Greek yogurt
fresh-squeezed juice of 2 lemons
2 garlic cloves, chopped
3/4 teaspoon salt
1/2 teaspoon pure maple syrup
Place farro in an instapot, add water. Salt and pepper. Cook on manual for 10 minutes, allow to sit for 1 minute then quick-release and drain farro in a strainer under cool water. Set aside.
In a large skillet, heat oil over medium-high heat. Add garlic and cook for until aromatic, about 1 minute. Add carrots and cook for a few minutes. Add chickpeas, asparagus and peas. Stir fry until veggies are heated through.
In a large bowl, toss together veggies with farro, herbs, strawberries and avocado.
In a small bowl, whisk dressing ingredients together until smooth.
Drizzle with dressing. Serve and enjoy!
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