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: