Tired of Quinoa? Flay’s Got Farro - FabFitFun

Tired of Quinoa? Flay’s Got Farro

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One of the best days of our college career was when Mr. Pierce was out sick and we had a hot Italian substitute in Renaissance History class. That’s why we were so excited to hear that Chef Bobby Flay had another Italian substitute for us to meet.

Turns out that Bobby was talking about farro, an ancient whole grain popular in Italy, which makes a delicious substitute to your typical winter salad options. Flay shared his recipe for Wheat Berry and Farro Salad that combines the grains with tomatoes, goat cheese, and savory seasonings to leave us with a divine dish. Farro has a distinctly nutty grain with intense flavor and tons of nutrients, and is the perfect option when you’re all “quinoa’d out.” Try this uh-mazing dish as a side, or even as a perfect lunch to take to the office. (Or to Renaissance History class.)

Bobby Flay’s Wheat Berry and Farro Salad

1 cup wheat berries
Kosher salt and freshly ground black pepper
1 cup farro
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pomegranate molasses
1/4 cup plus 1 tablespoon olive oil
1 pint cherry or grape tomatoes
3 scallions, thinly sliced
Handful basil leaves, roughly torn
4 ounces aged goat cheese

Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper. Bring to a boil, reduce heat, and simmer until tender and chewy, about 1 hour, adding more water as needed. Drain any water that is left. Transfer the wheat berries to a large bowl.

Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper. Bring to a boil, reduce heat, and simmer until tender, 25-40 minutes, adding more water if needed. Drain any water that is left. Transfer to the bowl with the wheat berries. (The grains can be made up to a day in advance and refrigerated.)

While the grains cook, make the mustard vinaigrette. Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl. Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified. Taste and season as necessary.

Heat a large skillet over high heat. Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes. Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes. Remove from heat, cool and halve.

Add the tomatoes, scallions and basil to the grains. Pour the vinaigrette around the sides of the bowl; toss and fold the salad together. Transfer to a platter and grate the goat cheese over top.

For more recipes and healthy tips from Bobby Flay, go to Foodnetwork.com

xx, The FabFitFun Team

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