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1
Prepare farro according to package directions.
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2
Combine oil, vinegar, mustard, salt, and pepper in a bowl, stirring well. Add farro and parsley; toss.
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3
Farro Tabbouleh Salad: Prepare 1 (5-ounce) package precooked farro according to package directions. Combine 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Add farro, 1/2 cup chopped green onions, 1/2 cup seeded diced tomato, 1/4 cup diced peeled cucumber, 1/4 cup chopped fresh mint, and 2 tablespoons chopped fresh flat-leaf parsley to dressing in bowl; toss gently to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 156; FAT 8g (sat 4g); SODIUM 275mg
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4
Farro Salad with Basil and Corn: Prepare 1 (5-ounce) package precooked farro according to package directions. Combine 2 tablespoons extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a bowl, stirring with a whisk. Heat a skillet over medium-high heat; add 1 1/2 teaspoons olive oil. Add 2 cups fresh corn kernels to pan; cook 2 minutes. Add farro, corn, and 1/4 cup chopped fresh basil to dressing; toss to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 204; FAT 6g (sat 3g); SODIUM 286mg
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5
Farro Salad with Green Beans, Radishes, and Feta: Prepare 1 (5-ounce) package precooked farro according to package directions. Combine 2 tablespoons extra-virgin olive oil, 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl, stirring well. Bring 6 cups water to a boil in a saucepan. Add 1 1/2 cups green beans, cut into 1-inch pieces; cook 2 minutes. Drain. Add farro, beans, 1/2 cup sliced radishes, and 1/4 cup crumbled feta to dressing; toss to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 187; FAT 3g (sat 4g); SODIUM 273mg
