Insalata di Farro: Spelt Salad

Name: Insalata di Farro: Spelt Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 7 tablespoons/100 ml extra-virgin olive oil, plus extra for drizzling; 2 cloves garlic, crushed; 14 ounces/400 g farro; 6 cups/1.4 liters vegetable broth, plus extra for sauteing vegetables; 1 red onion, coarsely chopped; 2 zucchini, sliced; 1 red pepper, seeded and chopped; 1 eggplant, chopped; 10 cherry tomatoes, halved; Salt; Bunch fresh parsley, leaves picked and finely chopped; Small bunch fresh mint leaves, finely chopped; Walnuts, toasted, for sprinkling

Recipe courtesy of David Rocco

Watch how to make this recipe.

Insalata di Farro: Spelt Salad

0 Reviews

Level: Easy

Yield: 4 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

630

Total Fat

26

Saturated Fat

4

Carbohydrates

89

Dietary Fiber

18

Sugar

18

Protein

19

Cholesterol

0

Sodium

1892

Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

630

Total Fat

26

Saturated Fat

4

Carbohydrates

89

Dietary Fiber

18

Sugar

18

Protein

19

Cholesterol

0

Sodium

1892

Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr

Ingredients

7 tablespoons/100 ml extra-virgin olive oil, plus extra for drizzling

2 cloves garlic, crushed

14 ounces/400 g farro

6 cups/1.4 liters vegetable broth, plus extra for sauteing vegetables

1 red onion, coarsely chopped

2 zucchini, sliced

1 red pepper, seeded and chopped

1 eggplant, chopped

10 cherry tomatoes, halved

Salt

Bunch fresh parsley, leaves picked and finely chopped

Small bunch fresh mint leaves, finely chopped

Walnuts, toasted, for sprinkling

Directions

In a saucepan, heat up 3 tablespoons olive oil; then add the garlic and farro. Cook the garlic until golden, allowing the farro to get toasted as well. Stir to prevent sticking. Add vegetable broth, a few ladles at a time as you would preparing risotto. Continue stirring and add more broth, a little at a time, as it evaporates. Cook until the farro is soft. In another saucepan, heat up 4 tablespoons olive oil. Add the onion, zucchini, red pepper, eggplant, and then the tomatoes. Add the salt and cook until tender. If the pan is drying out, avoid adding more oil, just add some vegetable broth to help cook the vegetables. Once the vegetables are soft, remove from the heat and add to the farro. Then add the parsley and mint and mix well. Plate the dish, top with walnuts and drizzle with olive oil.