FARRO****Farro Salad with Olives, Anchovies and Capers - Slow Cooker

By Unblond1

13/12/13 - Very good for both

Ingredients

• 3 servings
• 1/2 cup spelt or farro, soaked in hot water for one hour
• 1 cup water
• generous pinch of salt
• 1 tbsp. EVOO
• 1/2 tbsp. white wine or Champagne vinegar
• 1 small clove garlic, finely minced
• freshly ground black pepper, to taste
• 1/4 cup diced roasted red pepper
• 1/4 cup halved and pitted oil-cured black olives
• 2 tbsp. chopped fresh parsley
• 1 anchovy filet, very finely minced
• 1/2 tbsp. capers, chopped

Details

Servings 3
Adapted from foodnetwork.com

Preparation

Step 1

*Soak* grain in hot water for one hour. *Add* grain, water and salt to small round slow cooker, *cover* and cook on *high* for 1 1/2 to 2 hours, until tender but still chewy.

*Combine* oil, vinegar and garlic in a bowl large enough to hold everything and *stir* in the drained, still warm grains. *Cover* and set aside until room temperature then *stir* in the remaining ingredients. *Serve* at room temp.

*I* served it with tuna confit and tapenade and it played very nicely off of the flavours alread in the tapenade.

Italian Slow Cooker