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Farro Salad with Winter Fruit, Pistachios, and Ginger | Great Performances

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DEC
28
2017
Farro Salad with Winter Fruit, Pistachios, and Ginger
Recipes
by Kristen McCormack, Chef Instructor for The Sylvia Center

*developed from a recipe in Food and Wine

Ingredients

1 1/2 cups farro (10 ounces)

1 tsp orange zest, finely grated 

1-2 tbsp fresh orange juice

1 tbsp fresh lemon juice

1 tbsp ginger, finely grated 

1/4 cup extra-virgin olive oil

1/4 cup golden raisins

1/4 cup dried sour cherries

2 scallions, thinly sliced

1/3 cup salted roasted pistachios, chopped

1/4 cup mint, chopped 

2 tbsp cilantro, chopped 

Sea salt and pepper

Directions

1) Bring a large saucepan of lightly salted water to a boil. Add the farro and simmer over moderate heat until al dente, about 35 minutes. Drain well, shaking off the excess water.

2) Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and oil and whisk to blend. Season with salt.

3) Add the warm farro to the dressing along with the raisins and cherries and toss well. Let stand until the farro is almost cool. Just before serving, fold in the scallions, pistachios, mint and cilantro and season with salt.


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