Lemony Farro Salad

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The best thing about Trader Joe’s is that there is something fun to discover every time we are there. When I was younger, I used to read a lot of Enid Blyton books and I think one of the books that I loved was called “The Magic Faraway Tree”. It was about a Magic Tree, that had the power to transport anyone who climbed it to strange and mystical lands. Sometimes there would be places where everything, including the homes and plants and flowers was made of candies and sweets. To me Trader Joe’s is something close to that. A fun place, some ingredient or the other to try and enjoy at home.

Trader Joes has small packets of 10 minute Farro, which cook perfectly in 10 minutes. Each packet makes 2 servings of a good wholesome salad. Some of the other interesting ingredients I love from TJs are the Turkish Honey, the various kinds of vinegars and herb infused Olive oils. The Basil infused Olive oil, is a must buy.

Before I start sounding as if Trader Joes is paying me to write all this for them, I better stop and write the recipe.

If Farro is not available, the same salad can be made with broken wheat or cous cous or even Quinoa.

For the Farro Salad

Ingredients:

  • 1 packet Farro, cooked according to instructions and run under cold water to cool completely
  • Lemon rind from 1 small Lemon
  • Lemon juice from 1 small lemon
  • Extra Virgin Olive Oil- 2 Tbsp( Lemon infused Olive oil, is a great substitute)
  • Mixed salad vegetables, chopped- Tomatoes, cucumbers, onions, even avocados
  • Salt to taste
  • Black pepper powder
  • Pecan or walnut pieces, toasted- 1/4 Cup

Method:

Mix together the lemon juice, Olive oil, lemon rind, salt and pepper and make a vinaigrette. Mix the chopped vegetables with the cooked and cooled Farro. Pour the Vinaigrette over the salad and mix well. Cool in the refrigerator for about 1/2 hour before serving. Mix in the pecans or walnuts before serving.

Nutrition Information about Farro:

Please read further for more information about this wonderful whole grain here- NPR and here

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