It’s about time we had discovered farro and all it’s wonderful properties! The first time we tasted it was at the Swine and Dine event at the Harborview Hotel and it was a chewy heaven of whole grains, pork fat, and locally-made pork sausage. It was fatty, it was salty, it was flavorful! Seriously, the best way to be introduced to this grain because we’re pork lovers! But with the far memory of this delicious dish, we decided to create a farro dish that was…a bit on the healthier side.
With nutritious fats from the avocados, a high antioxidant value from the dried figs, and the great fiber content from the farro, this salad will become one of your favorite ways to stay healthy, while not starving! It’s hearty enough to have as a stand-alone lunch, but perfect as a side dish to your grilled fish or roasted chicken. The orange zest brightens this dish, which is why I decided to finish it by sprinkling some extra zest on top.
While browsing the Internet, it was great to discover this New York Times article from 1997 al about farro. Looks like it’s not the trendy grain we all thought it was, now is it? “FROM a cross-country reading of the culinary winds, it appears that farro, an ancient grain believed to have sustained the Roman legions, has finally made it to the New World. Used in soups, salads and desserts, the little light brown grain is an intriguing alternative to pasta and rice.” – Farro, Italy’s Rustic Staple, The Little Grain That Could by Suzanne Hamlin
This salad will make you fall in love with farro, I promise. Why? Well, first of all because farro is pretty delicious all on its own but this salad here is laced with a creamy avocado and orange dressing that will bring joy to your tastebuds! Below are some of our favorite cookbooks featuring whole grains:
Grain Mains by Bruce Weinstein and Mark Scarbrough
Whole Grains for a New Generation by Liana Krissoff
Ancient Grains for the Modern Table by Maria Speck
A whole grain salad paired with the fresh flavors of orange and avocado, comes together with the earthiness of the figs!
Ingredients
- 1/2 cup farro, rinsed
- 1 1/2 cups water
- pinch of salt
- 1/4 cup dried figs, quartered
- for the dressing
- 1/2 California avocado, pitted
- 1/4 cup orange juice
- 2 tablespoons water
- 1/4 teaspoon orange zest
- pinch of salt
Instructions
- To cook faro: place farro, water, and salt in a small sauce pot and bring to a boil. Lower heat and cover, about 15 minutes until grain is tender.
- Add quartered figs to warm farro and reserve.
- For the dressing: blend together the avocado, orange juice, water, orange zest, and salt until smooth.
- Serve farro with dressing drizzled over. Great as a quick lunch or a side dish to your dinner.
Join I Wash… You Dry and Southern Fairytale for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.
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