Nutty farro is tossed with salty pecorino romano and fresh broccoli/broccolini here for a grain salad that is a wonderful healthy lunch or light dinner. Feel free to season your salad with any delicate fresh herbs (like parsley, basil or chives) that you have on hand!
Serves 2-4
Recipe adapted from www.smittenkitchen.com
Ingredients
- Salt
- 1 cup semi-pearled farro
- 1 pound broccolini or regular broccoli
- 4 Tablespoons extra virgin olive oil
- 2 cloves garlic, minced or 2 rehydrated Maranatha Farm Garlic Coins
- Red pepper flakes, to taste
- Finely grated zest, then juice, or 1 lemon
- Freshly ground black pepper
- 4 ounces pecorino romano cheese, grated or ground in a food processor
Method
- Bring a medium/large pot of salted water to boil. Once boiling, add broccoli and boil for 2 to 2 1/2 minutes, until slightly softened but still crisp overall. Scoop out with slotted spoon or tongs, then drain.
- Add farro back to same pot and cook, simmering, for 25 to 30 minutes, until tender (or cook according to package directions, as different varieties of farro have different cooking times). Drain and tip into a large mixing bowl; cool to lukewarm.
- Pat drained broccoli dry on towels, trying to remove as much excess moisture as possible. Chop into small (roughly 1/2-inch) bits. In a large sauté pan, heat olive oil over medium-high heat until hot. Add garlic and pepper flakes, to taste, and cook for 1 minute, until garlic is faintly golden. Add chopped broccoli, lemon zest, and approximately 1 teaspoon salt and cook, stirring, for 3 to 4 more minutes, until broccoli is well-seasoned and slightly more tender.
- Add broccoli and every bit of garlic and oil from the pan to the bowl of farro and stir to combine. Add lemon juice, black pepper and more salt to taste and stir to combine. Stir in cheese. Serve warm or at room temperature.