Sauce, a Fox Concept Restaurant, has a Salmon and Kale salad that I love. The first time I ordered it, I saw that one of the ingredients in the salad was farro, and I had no idea what it was. I almost didn’t order it, thinking it was probably some weird vegetable, but I decided I would just give it a chance. When I tasted the salad and found out that farro was actually a slightly nutty grain very similar to barley, I was curious so I did a little research. Turns out it is high in protein and fiber, widely cultivated across the Mediterranean, and is becoming more popular in America. Feeling adventurous, I purchased a small bag of farro at a specialty food store to see what I could do with it. Incorporating currants and cashews, which are also in Sauce’s Salmon and Kale salad, this is what I came up with. It’s wonderful alongside grilled salmon or chicken. Or topping a salad… So lesson learned: Don’t be afraid to try something new!Print
- 4 cups water plus 1 teaspoon salt
- 1 cup pearled farro
- 1/3 cup raw cashews
- 2 tablespoons butter
- 2 cloves of garlic, pressed
- 2 tablespoons dried currants
- 1 tablespoon fresh parsley, chopped
- Bring 4 cups of salted water to a boil in a medium saucepan.
- Add farro and stir, reduce heat to low, and cover.
- In a small saucepan, over medium heat, toast cashews until they are golden brown.
- Remove from heat and give them a rough chop.
- When farro has simmered for about 30 minutes, drain excess water. It should have a slightly firm and chewy bite, but no longer be hard.
- Add butter and garlic to the farro and stir to melt the butter.
- Add cashews, currants, and parsley.
- Stir to combine.
Inspired by Sauce.