Tuscan Farro Salad

By á-11192

Ingredients

• 8 oz. Farro or spelt grain
• 20 oz. Chicken Stock
• 1 yellow onion, small dice
• 1 carrot, small dice
• 1 celery stalk, small dice
• 1 oz. olive oil
• Salt and pepper to taste
• 1 oz. pine nuts
• 4 oz. Romo Tomato
• 1 Tbsp. Olive Oil
• 2 oz. Red Wine Vinegar

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

*1.* In a two quart, heavy bottom stock pot, heat the olive oil. Add the onion, carrot and celery and sauté until soft. Add the faro, cover with chicken stock and simmer for 1 hour. Strain the faro from the stock and allow to cool. Set aside for service.

*2.* Toast *pine nuts* until golden brown on large sheet tray in 350 degree oven. Set aside and allow to cool.

*3.* Cut tomatoes in half. Place on a foil lined sheet. Drizzle with olive oil and season with salt and pepper. Roast in a 350 degree oven for 30 – 45 minutes. Set aside and allow to cool.

To assemble toss the farro mixture in a bowl. Squeeze the tomatoes to release the juices as well as to remove the skin. Add the red wine vinegar and adjust seasoning as needed. Mix gently. Toss in the pine nuts. Garnish the salad with some fresh flatleaf parsley.

Fresh squeezed lemon juice will help freshen up the flavors if desired.