Monday, January 14, 2013

Prosciutto and Spinach Farro Salad

So in my "I'm trying to be healthy, y'all" (I don't actually say y'all but here it seems appropriate) kick, I've decided to try new grains. And so I introduce you to farro! If you aren't familiar with the chewy delicious little grain, from Wikipedia: "Farro is a food product composed of the grains of certain wheat species in whole form. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. It is sometimes ground into flour and used to make pasta or bread."

Basically farro is a bit like risotto meets brown rice. It takes a while to cook, but it has this great chewy flavor. Like al dente brown rice.

So playing off of the farro theme, I thought I'd go Italian. See, I guess that farro used to feed the Roman legions. Yeah, I don't know. But yeah, go Italian. And prosciutto, tomato and mozzarella reminds me of Italy, for seemingly obvious reasons. And I threw in spinach to make it all healthy.

This meal was really good warm, but honestly even better as a cold salad. So if you make this, it will be even better the next day as a lunch or dinner.

So enjoy the ancient farro and all the luscious Italian flavors. And feel healthy and awesome.

Ingredients
1.5 C farro
1 T olive oil
1/2 yellow onion
4 C vegetable broth
5 C uncooked spinach
1/4 lb prosciutto
1 C chopped sundried tomatoes (the ones that come in oil, but drain the oil)
1 C chopped flat Italian parsley
Salt and pepper to taste
1 container small mozzarella balls in water

Soak the farro in water for at least 20 minutes. 

Heat up the oil a large pot over medium heat. Chop to onion and add to the pot. Sautée the onions until they're soft, about 5 minutes.

Drain the farro and add to the pot, increasing it to medium-high heat. 

Add 1 cup of broth and stir until it is absorbed, just like with a risotto. 

Once it has been absorbed, add in 1/2 C at a time, until all four cups have been used. If the farro is still too chewy, you can add more broth. 

Once the farrow has finished cooking, add the spinach 2 C at a time. 

Add the remaining ingredients through the salt and pepper after the spinach has wilted.

Cook until it has blended, at least five minutes. Then turn off the heat and let cook for at least ten minutes.

Slice the mozzarella balls in half and mix into the salad. Serve when slightly warm or completely cooled. 

2 comments:

  1. I love farro even though I am having a hard time finding it locally. I can't wait to try this recipe. Thanks!

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  2. Jen, I made this recipe the other night and it was soooo tasty. I used lacinato kale instead of spinach and I added some basil. I've never cooked farro like risotto, I usually boil it. I really liked the texture and flavor of the risotto method. The baby liked it, too!

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