Farro and Grilled Vegetable Salad

Farro and Grilled Vegetable Salad

Farro is up there as one of my favourite grains. For those of you who have never tried it, it’s similar to barley with its roasty toasty flavour and pleasantly chewy texture. I don’t know, I can just eat the stuff up. The only downside is that it takes a long time to cook, so if you want it, you better plan in advance. In this recipe I tossed it with a myriad of grilled broccoli, squash and radishes (same as I used in my miso grilled veg), to make a farro and grilled vegetable salad of sorts. The dressing is a combination of almond butter, coconut cream and vinegar to thin everything out. It makes for an awesomely creamy vegan salad dressing. Everything about this salad is awesome actually. How can you go wrong with hearty grains and veg on dinner on a summer evening? Exactly, you can’t.

Farro and Grilled Vegetable Salad Farro and Grilled Vegetable Salad

Farro and Grilled Vegetable Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: vegan, entree, salad
Serves: 4-6
Ingredients
  • 2 tbsp. coconut cream (the solid stuff skimmed off of the top of a can of coconut milk)
  • 2 tbsp. almond butter
  • 2-3 tbsp. white wine vinegar
  • 2 garlic scapes, grilled and finely diced
  • salt and pepper, to taste
  • 1 cup uncooked farro
  • 2 cups vegetable stock
  • 2-3 cups grilled vegetables, chopped (I used broccoli, radishes and yellow zucchini)
Instructions
  1. Combine the farro and vegetable stock in a medium pot over high heat. Bring it to a boil, turn it down to a simmer and cook for 45 minutes to an hour, or until the farro is as tender as you want it to be. Drain off any excess liquid if it is not absorbed by the farro.
  2. To make the dressing, blend together the coconut cream and almond butter until smooth. Whisk in the white wine vinegar to taste, add the chopped garlic scapes and season with salt and pepper.
  3. In a medium to large bowl, mix together the cooked farro, dressing and chopped grilled vegetables of your choice. Taste again for seasoning, adding more salt and pepper if necessary and serve. The salad is great made ahead of time and makes for an excellent lunch throughout the week!

Farro and Grilled Vegetable Salad

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