Farro Spezzato Salad Recipe
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Farro Spezzato Salad Recipe
This recipe is so quick and easy. Mostly because Farro Spezzato is so easy and quick to make. Perfect for picnics and BBQ dinners.
This recipe was adapted from a bulgar wheat recipe. Bulgar and spezzato are very similar, although bulgar tends to be larger pieces, and spezzato is not pre-cooked.
ingredients:
1 cup farro spezzato
1 cup boiling water
3 Tablespoons fresh lemon juice
3 Tablespoons olive oil
2 cloves hard-neck garlic - minced
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint leaves
1/2 cup sliced green onions or wild ramps
3 cups cherry tomatoes - quartered
1 1/4 cup cucumbers - diced
sea salt and fresh ground black pepper
drizzle of lemon olive oil to serve (optional)
directions:
1. Place spezzato into a bowl big. Add 1 cup boiling water, stir, and let spezzato soak until all the water is absorbed. (30 to 45 minutes).
2. While spezzato is soaking, zest one lemon and put zest into a small bowl, add lemon juice, finely minced garlic, then whisk in olive oil. When spezzato has absorbed all the water fluff the wheat and stir in dressing and let spezzato marinate while you prepare remaining herbs and vegetables.
3. Chop parsley, mint and green onions and stir into wheat. Peel cucumbers and remove seeds. Dice cucumbers and tomatoes into pieces about 1/2 inch, then gently stir into salad. Season to taste with sea salt and freshly ground black pepper, drizzle with lemon olive oil, and serve.
4. Can be stored overnight in the fridge.
serves 4-6
This recipe is so quick and easy. Mostly because Farro Spezzato is so easy and quick to make. Perfect for picnics and BBQ dinners.
This recipe was adapted from a bulgar wheat recipe. Bulgar and spezzato are very similar, although bulgar tends to be larger pieces, and spezzato is not pre-cooked.
ingredients:
1 cup farro spezzato
1 cup boiling water
3 Tablespoons fresh lemon juice
3 Tablespoons olive oil
2 cloves hard-neck garlic - minced
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint leaves
1/2 cup sliced green onions or wild ramps
3 cups cherry tomatoes - quartered
1 1/4 cup cucumbers - diced
sea salt and fresh ground black pepper
drizzle of lemon olive oil to serve (optional)
directions:
1. Place spezzato into a bowl big. Add 1 cup boiling water, stir, and let spezzato soak until all the water is absorbed. (30 to 45 minutes).
2. While spezzato is soaking, zest one lemon and put zest into a small bowl, add lemon juice, finely minced garlic, then whisk in olive oil. When spezzato has absorbed all the water fluff the wheat and stir in dressing and let spezzato marinate while you prepare remaining herbs and vegetables.
3. Chop parsley, mint and green onions and stir into wheat. Peel cucumbers and remove seeds. Dice cucumbers and tomatoes into pieces about 1/2 inch, then gently stir into salad. Season to taste with sea salt and freshly ground black pepper, drizzle with lemon olive oil, and serve.
4. Can be stored overnight in the fridge.
serves 4-6
