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1
Heat farro according to directions.
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2
Combine vinegar and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.
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3
Add cooked farro and parsley to vinegar mixture; toss to coat.
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4
Variation 1: Tomato and Cucumber Prepare base recipe through step 2, substituting 1 1/2 tablespoons fresh lemon juice for sherry vinegar. Add cooked farro, 1/2 cup diced fresh tomato, 1/2 cup diced cucumber, 1/4 cup chopped fresh parsley leaves, 1/4 cup chopped fresh mint, and 1/4 cup chopped green onions to lemon juice mixture; toss to coat. Serves 4 (serving size: 3/4 cup) CALORIES 97; FAT 4g (sat 5g); SODIUM 330mg
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5
Variation 2: Basil and Corn Prepare base recipe through step Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 cup fresh corn kernels (about 2 ears) to pan; saute 3 minutes. Add cooked farro, corn, and 1/2 cup chopped fresh basil to vinaigrette; toss to coat. Serves 4 (serving size: about 3/4 cup) CALORIES 157; FAT 9g (sat 1g); SODIUM 332mg
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6
VARIATION 3: Onion, Feta, and Bell Pepper Prepare base recipe through step 2, omitting salt. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1/2 cup diced red onion and 1/2 cup diced orange bell pepper to pan; saute 2 minutes. Add cooked farro, onion, and bell pepper to vinaigrette; toss to coat. Fold in 1/4 cup crumbled feta cheese. Serves 4 (serving size: 3/4 cup) CALORIES 156; FAT 4g (sat 4g); SODIUM 136mg
