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Farro Salad with Asparagus and Parmesan

Farro Salad with Asparagus and Parmesan

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    13 h 15 m
Duncan

Duncan

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Soak farro in a large bowl of water for at least 12 hours. Drain.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  3. Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  4. Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.
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Reviews

D.A.M.
34

D.A.M.

5/5/2011

This salad is fantastic. I did not have time to do the 12 hour soak. I soaked the farro for 2 hours, the recipe turned out just fine.

crabbie
32

crabbie

12/15/2010

Great! I served this at my card club last week and it was the hit of the night! I made it with barley instead of farro and added tangerine sections for color. Everyone wanted the recipe!

Joyce Poe
22

Joyce Poe

7/22/2010

I used jasmine rice in place of farro. It needed a tsp or so of olive oil to keep the rice from sticking together, but it had a great look and flavor. The next time I threw in a few black beans for more protein, and that worked, as well. Great recipe!

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