My recipe this week was inspired by the box of farro that has been sitting patiently on my shelf for the past couple of weeks, waiting to be put to good use. Farro (pronounced FAHR-ro), is a ancient grain that dates back thousands of years. It is part of the wheat family and has been popular in Italy for centuries, and more recently, gaining popularity in the United States. Despite its bland appearance, farro has a wonderfully nutty flavor and a toothsome texture. Combine that with the throaty rolling rrrrrrrrrr's of its Italian pronunciation and you truly have something to be passionate about.
As it is the week before Easter Sunday, I had the intention of using my box of farro in a spring salad side dish, perfect for the holiday table. I stuck to my original idea, even though the weather in Atlanta this week was far from spring-like. I was able to pull this recipe together using ingredients that I had on hand.
If you have not yet had the opportunity to give farro a try yet, I highly recommend this versatile grain. It is perfect for cold or room temperature salads, as well as served hot as a substitute for rice or quinoa. I hope you enjoy my version of this light farro salad and enjoy your spring holiday. Here's to warm weather, lots of sunshine and a plate to be passionate about!