Tonight I have something a bit different for you all. Instead of a recap of my eats (something a bit difficult because I keep forgetting my camera like an eighty year old) I am giving you one of my favorite healthy recipes.
Mediterranean Farro Salad is something I make fairly often during the school year. It is perfect for pretty much any season and is a cinch to make! For those of you who are not familiar with farro, it is very similar to couscous. I would say it has a slightly chewier texture. It is sold in most Italian specialty shops but if you can't find it feel free to sub in couscous.
I first heard of farro from this person:
Yeah, Giada and I go way back. Okay, I wish that we did, lol. Anyway, she had a recipe using farro in one of her cookbooks and I took it and reworked it a bit. Here is my take on her farro salad!
Mediterranean Farro Salad
Farro (3/4 cup)
Grape Tomatoes (1/2 cup)
Combine the farro and 2 cups of water in a highsided saucepan and bring to a boil. Cook for 10-15 minutes or until the water is absorbed and the farro is tender. Make sure to check around 10 minutes otherwise you might end up with some crusty farro.
While the farro cooks, halve the tomatoes and slice the cucumber. Once the farro is cooked, combine the farro with the vegetables and take a knife to put small chunks of parmesan onto the farro. Drizzle with olive oil and add salt/pepper to taste. This makes roughly 4 servings.