Saturday, January 30, 2010

Winter Farro Salad

I know some folks hate the snow, but I think it's absolutely beautiful outside today. Snow makes everything so serene and is the perfect excuse to cook up something nourishing! Here's the second recipe that I adore for the winter:

Winter Farro Salad
-adapted from David Lebovitz
-6 servings

1 1/2 cups of farro
1 bay leaf
2 lbs of seasonal vegetables, cubed (parsnips, carrots, beets, brussels sprouts, squash)
2 shallots, chopped
1/2 lb portobello mushrooms, coarsley chopped
10 sprigs of fresh thyme
1/2 lemon
walnut oil (or another good tasting oil for dressing)
1/3 cup of olive oil
2 tbsp red wine vinegar
salt and pepper

1. Preheat oven to 450 degrees.

2. Bring 2 quarts water to a boil with a good amount of salt. Once boiling, add the farro and bay leaf. It should take 30-40 minutes to cook completely.

3. Put cubed vegetables on a baking sheet with thyme sprigs and bake for 20-30 minutes until they start to brown and can easily be pierced with a fork.

4. Sauté mushrooms and shallots with a bit of olive oil, salt and pepper until brown.

5. Drain farro once it's cooked. Dress with 1/3 cup of olive oil, 2 tbsp of red wine vinegar and lemon juice. Toss lightly to mix ingredients.

6. Add roasted vegetables and sauteed mushrooms. Remove thyme sprigs before you add the vegetables. Add salt and pepper to taste and season with a bit of walnut oil on top.

Serve warm.

*If you want a bit of sweet, add craisins. That's what David Lebovitz does.
*If you have some hard cheese sitting in your fridge, shave it on top when you serve