A Farro Salad to Fall For
Grain salads and grain bowls are so very trending now.
Which is a wonderful development, given that we should all try to eat more grains because they are rich in nutrients. Plus, it doesn’t take a lot to get you full for quite awhile.
I love farro, an ancient wheat grain that cooks up delightfully chewy with a subtle toasted nutty flavor. It’s high in fiber, Vitamin B3 and zinc, too.
Normally, I cook it like risotto. But summer’s warm weather had me eyeing this recipe for “Farro Salad with Fennel, Radicchio, and Pistachios.”
It’s from the new cookbook, “One Pan, Two Plates: Vegetarian Suppers” (Chronicle Books), of which I received a review copy. The book is by cooking school teacher and caterer, Carla Snyder.