After eating faro and porcini soup all winter, it was time to break out the faro and make a salad. Faro is one of the most ancient grains, it’s clean tasting and crunchy and satisfying. Think of it as a meatier barley. I usually buy the peeled or semi-peeled variety. Here it is served ona bed of arugula.
1 cup of faro, picked through and rinsed
1 1/2 cups of chicken or vegetable broth
1-2 stalks of celery
1 medium carrot
1 tsp. finely minced onion
1 tsp finely minced parsley
Olive oil, red wine vinegar
Add the faro to boiling stock and cook until tender, but not mushy. It should take about 25 mintues, give or take, so taste the faro at around 20 minutes. You want it firm, but yielding to the touch, probably how my husband would like me to be from time to time….
Finely chop the celery, carrot, parsley and onion. Toss in a bowl with some vinegar and olive oil. The dressing should be a little acidic to balance the faro.
When the faro is cooked, drain and rinse with cool water. Add to the vegetables, add a little salt and pepper, toss and serve.
Tasted like spring to me!