cooking farroI’ll be honest, I was poking around you guys blog looking for inspiration earlier today and came across some really awesome grain recipes. I have to say,
You guys… you’re alright…

I realized while I was lurking across your pages, staring greedily at your extraordinary images and bookmarking recipes to come back to later, that I need to play with grains more.
Most of my meals are protein heavy which isn’t a bad thing, but healthy grains like Farro and Barley and Quinoa also do the job.
Right?
And the kicker? I know these grains are good for you yet I’ve never tried to cook something like Farro before.
Ever.
It’s the simplest shit to make and it came out DELICIOUS. 
Seriously, what’s the matter with me?
It takes a sexy ass picture too.

I swear, I’ve just been having one ahh-ha moment after another…

 

Farro Salad with Apples & Tomatoes

What I Used

8oz of Farro (uncooked). 2 large Tomatoes (seeded and diced). 1 apple (cored and diced). A large handful of fresh Cilantro. 2 -3 tbsp Olive Oil. Salt. Pepper. Red Pepper Flakes.

What I Did

what to make with farro

 

Farro first.
Cook it accordingly to the direction on the bag/box it came in.
This normally means bringing a large pot of salted water to boil.
When the water is bubbling, add the Farro.
Reduce heat and simmer, uncovered, for 10-12 mins or until Farro is tender.
easy farro recipes
Drain and set aside.

Dice the tomatoes, apples and cilantro.
Put them in a large bowl.
IMG_20140823_164119_1IMG_20140823_165303_1Add in 2tbsp olive oil.

Season with salt, pepper and a few shakes of red pepper flakes.
Mix.
farro and tomatoesAdd the Farro to the bowl.

Mix. Well.
how to cook farroAdjust seasoning as necessary.
Serve alone or with another protein.
cooking farro easy farro recipe#ItsLikeMagic

 

——————————————————————————————————————————-

http://bunnyeatsdesign.com/our-growing-edge/

I’m entering this post into Our Growing Edge link party because this was the first time I’ve ever cooked Farro.
*shaking my damn head*
This month, Our Growing Edge is being hosted by Lindsey from Sneaks and Sweets.

More info on Our Growing Edge can be found HERE. 

 

27 Comments

  1. Seriously, I go offline for about a day and you have three new blog posts… I can see I’m going to have to start taking this blogging relationship a little more seriously… I’m a massive fan of farro so this recipe’s a total win in my books. Lovely photos and, as always, a great read. Thanks!

  2. I never got to try farro before I went gluten-free. It looks a lot like barley though, which I love. Luckily, I find grains pretty interchangeable. One grain salad can be easily substituted for a different grain without much fuss. These days, millet is my grain of choice. It’s not really a grain but like quinoa, is a seed. You should try it!

  3. Photographer/filmmaker in me says really beautiful looking pic under the “What I Did” header. I am enjoying your photography and food staging.

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