Roasted Red Pepper Farro Salad

Roasted Red Pepper Farro Salad

Farro is an ancient grain.  Roasted Red Pepper Farro Salad boasts of cashew undertones and hints of cinnamon.  I first had farro in Italy where they cooked it risotto style.  Dining on farro for centuries and the Italians know that these little wheat grains pack a punch of nutrients into the body. From soups, to salads and stuffing, farro is versatile.  You can even enjoy it for breakfast with yogurt.

Today I am barbecuing trout and I want something bright to accompany the fish. I make a simple dressing for the fish using olive oil, soy sauce, rice wine vinegar, garlic, ginger and brown sugar.  This is a teriyaki blend, loved by all and so flavourful. This Roasted Red Pepper Farro Salad will be a nice side dish.

I also have beautiful and colourful peppers from the area.  They go onto the barbecue and blister to perfection.  Barbecuing peppers always reminds me of sitting in the garage with the coal barbecue and my grandparents.  There was a kitchen table in the garage and of course some homemade vino.  Oh the summer days passed laughing and barbecuing peppers.  Neighbours, friends and family would stop by.  Some would help, some would share stories, others gave directions.  LOL  Everything was done in time and time was all we had.  That’s why I am enjoying the slowed down pace of the Pandemic.  It reminds me of those lazy summer days and two old people who knew how to live.

If you love roasted red peppers try my https://recipesatmytable.com/roasted-red-pepper-and-mozzarella-meatloaf/

Ingredients

• 8 to 10 medium peppers
• 2 cups farro
• 1 onion
• 2 tbsp olive oil
• 1/4 cup white wine
• 4 cups vegetable/chicken broth
• 3 tbsp white vinegar
• 2 tbsp olive oil
• 1 tbs honey
• 1 clove garlic
• 1/2 tsp cumin
• 1/2 tsp paprika
• 2 tbsp minced parsley (optional)

Process

Roast the peppers on the barbecue.  See the nice char. 

This is the Farro I like to use. 

Always rinse it well. 

Place the 2 tbsp of olive oil in a pan with the onion.  Let that sauté for a few minutes and then add the farro.  Stir for one minute and then add the white wine.  

Add your broth and simmer until it thickens.  It will take 15 to 20 minutes.  Add salt to taste, I use about 1/2 a tsp.  

 

Meanwhile add together all your ingredients for the dressing, the vinegar, olive oil, honey, garlic, cumin and paprika. 

Pour the dressing over the hot farro and let cool. 

I skin the peppers and put them into the farro and mix it all up. 

Pretty presentation.