Insalata Di Farro: Spelt Salad
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
50
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cloves
Garlic (crushed)1
SaltDirections:
1
In a saucepan, heat up 3 tablespoons olive oil; then add the garlic and farro
2
Cook the garlic until golden, allowing the farro to get toasted as well
3
Stir to prevent sticking
4
Add vegetable broth, a few ladles at a time as you would preparing risotto
5
Continue stirring and add more broth, a little at a time, as it evaporates
6
Cook until the farro is soft
7
In another saucepan, heat up 4 tablespoons olive oil
8
Add the onion, zucchini, red pepper, eggplant, and then the tomatoes
9
Add the salt and cook until tender
10
If the pan is drying out, avoid adding more oil, just add some vegetable broth to help cook the vegetables
11
Once the vegetables are soft, remove from the heat and add to the farro
12
Then add the parsley and mint and mix well
13
Plate the dish, top with walnuts and drizzle with olive oil