Supergrains by Chrissy Freer – Recipe for Warm Farro, Pancetta & Parsley Salad

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Recipe for Warm Farro, Pancetta & Parsley Salad from Supergrains by Chrissy Freer

Preparation: 15 Minutes |  Cooking Time: 30 minutes

Serves 4

*Farro can be purchased as either whole-grain or cracked.  The most readily available is cracked farro and it cooks in about half the time whole-grain requires.  If using whole-grain farro, soak in cold water for several hours before cooking, then simmer in boiling water for up to 1 hour, until al dente.

Ingredients

  • 1-1/4 cups cracked farro
  • 5 oz. (140 g) pancetta, rind removed, cut into lardons (*Deb’s Note: I cubed my pancetta instead of cutting into strips)
  • 1 shallot, finely chopped (*Deb’s Note: I didn’t have any shallots so I just used half an onion)
  • 2 celery ribs, trimmed and cut into 1/4 x 2 inch batons (*Deb’s Note: I didn’t feel like cutting them into batons so I just chopped my celery.  I also used a lot more than 2 ribs because I love celery!)
  • 3  Tbsp. finely chopped flat-leaf parsley (*Deb’s Note: curly or Italian parsley works just as well!)

Red Wine Vinaigrette

  • 3 Tbsp. olive oil
  • 2 tsp. red wine vinegar (*Deb’s Note: I didn’t have any red wine vinegar so I used white wine vinegar instead.  Works perfectly and tastes delicious)
  • 1-1/2 Tbsp. lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp. honey

Directions

  1. Cook the farro in a large saucepan of lightly salted boiling water for 15-20 minutes or until al dente.  Rinse briefly under cold running water, then drain well and transfer to a large bowl.
  2. To make the red wine vinaigrette, whisk all the ingredients together in a small bowl.
  3. Heat a large, deep skillet over high heat and cook the pancetta, stirring, for 3-4 minutes or until golden.  Reduce the heat to medium and add the farro, red wine vinaigrette, shallot, celery and parsley.  Season with sea salt and freshly ground black pepper and stir to combine.  Cook until heated through, then serve.

Tip: This warm salad is delicious served with broiled meat, such as chicken or pork.

*****

Recipe from Supergrains: Cook Your Way to Great Health by Chrissy Freer, page 218.  Published by Appetite by Random House, a division of Random House of Canada Limited, 2013.

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