Grilled Vegetable Farro Salad Recipes
GRILLED VEGETABLE FARRO SALAD
This colorful vegetarian dish is perfect for a picnic.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Rinse farro under cold water. In 2-quart saucepan, mix 2 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling over medium heat. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain, if necessary, and set aside.
- Heat coals or gas grill. Brush peppers, asparagus and tomatoes with olive oil. Place peppers and asparagus in grill basket or directly on grill rack. Cover grill; cook over medium heat 7 to 9 minutes, turning occasionally, until vegetables are crisp-tender, adding tomatoes during last 4 minutes.
- In small bowl, mix red wine vinegar, lemon juice, lemon peel, mustard, 1/4 teaspoon salt and the pepper.
- To serve, toss farro and spinach in 3 tablespoons of the dressing. Arrange farro on serving platter, and place grilled vegetables on top. Drizzle remaining dressing over vegetables.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g
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- Heat a large pot over medium-high heat. Add the farro and stir constantly for about 5 minutes until the farro is fragrant and toasty. Pour in the vegetable stock, bring to a boil and cook for 20-30 minutes, stirring occassionally. Taste the farro at 20 minutes to determine if it's done - it should not be mushy but have a nice chew to it. Drain completely (reserve the vegetable stock for another use) and place in a bowl (or on a large baking sheet to speed things up.). Bring to room temperature.
- In the meantime, grill the zucchini and red peppers. Heat your indoor grill or outdoor barbecue to medium. Brush the vegetables with oil, and grill for 2-3 minutes per side. Do not overcook the zucchini - remove it from the grill while it's still semi-firm. When cool enough to handle, dice the vegetables into 1/4 inch pieces. For larger zucchinis, you may wish to omit the centers and seeds. You should have about 2 cups of zucchini and a cup of peppers.
- Combine the oil, lemon juice, garlic and herbs. Pour over the cooled farro and toss to coat. Stir in the grilled vegetables. Add salt and pepper, to taste. At this point, the farro mixture can be covered and refrigerated until ready to serve.
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