Farro… Not to be confused with pharoah??
Womp womp. I really didn’t say that, promise 😉
But all “jokes” aside… this lil’ lemony accented Greek inspired farro salad is most definitely fit for a king!
See what I did there?
So I stumbled upon this 10 minute Farro on a recent trip to Trader Joe’s…
I had heard of it before, seen it on various cooking shows, however never used it in my own kitchen.
And I think y’all know how those “situations” end…. time to change all that! 😛
So what is farro anyways?
Farro is a fiber-rich grain that releases starch as it cooks, yet maintains a chewy al-dente texture, which makes it ideal for risotto-style dishes. Farro can also be used in salads, soups, and breads.
We’re working with some protein in there too eh!!
So I figured that since I’ve been on such an artichoke kick lately, what better way to enjoy this new-found ingredient than combined with some ‘chokes and other delicious Greek-inspired add ins?!
Perfect flavors for the summer
This simple salad comes together as fast as boiling the farro…
Rinsing the artichokes…
Stirring up a quick vinaigrette…
And combining all the goods!!
Roasted red peppers…
I mean how good does this look already??
I just adore warmer weather inspired recipes like this, easy clean flavors but just so good!
Lemon thyme vinaigrette.
And there you have it.
Deliciously refreshing, whether served warm or cool!
Plus the texture of farro is one that I now can’t seem to get enough of.
Just a bit of a “chew” makes it so much more fun that your classic rice or quinoa!
And while we’re on the topic of warm or cool…
Just a lil tip for y’all, this goes wonderfully served cool atop a bed of greens with a little extra dressing.
And also — wait for ittttt — added to a hot pan with a couple eggs and turned into a fried rice of sorts!
I know. Me too. Mind blown. So good 😉
So. Farro. Give it a try. I think you’ll like it!
Greek Inspired Lemon Thyme Farro Salad
- 8.8 oz. package 10 minute farro
- 12 oz. package frozen artichokes, rinsed & drained
- 12 oz. jar roasted red peppers, drained & diced
- small can (3.8 oz. drained) sliced black olives, drained
- 15 oz. can chickpeas, drained & rinsed
- 1 tblsp lemon olive oil*
- 1 tblsp olive oil
- 1/4 cup white balsamic vinegar
- 1/2 tsp dried thyme
- salt, pepper
1. Add farro to boiling water and cook for 10 minutes, stirring occassionally.
2. Rinse & drain frozen artichokes, add to boiling water with farro once 10 minutes is up. Boil an additional 5 minutes.
3. Drain farro artichoke mixture and set aside while you stir together dressing.
4. Whisk together vinaigrette ingredients to combine.
* Note that if you don’t have lemon flavored olive oil you can substitute the juice of either a half or whole lemon and use 2 tblsp regular olive oil.
5. Add drained olives, red peppers and chickpeas to farro artichoke mixture. Pour vinaigrette over top and stir to combine.
Serve warm, room temperature or cool. So versatile, right