Winter Farro Salad

I had not tried Farro before.  I was intrigued that it was an true form whole grain and described as "chewy."   I thought it might pair well with portabello mushrooms, black garlic (gift from a patient, thanks!), and chicken.  All this led to a wonderful salad, it satisfied our needs on a cold night!

Winter Farro Salad

3 TBS of olive oil

1/2 onion, diced

salt and pepper

1.25 lb of chicken tenders, chopped

3 cloves of black garlic, minced

2 portabello mushrooms, chopped

1 pint of heirloom tomatoes, chopped

1 cup of farro, cooked

3 TBS of fresh parsley, chopped

Saute the onion in the olive oil over medium heat, season with salt and pepper (about 1/2 tsp of each).  Add in the chicken tender pieces and brown on all sides.  After about 5 minutes, stir in the black garlic and mushrooms.  After about 5 minutes of cooking season with a bit more salt and pepper.  Add in the tomatoes and simmer for 5 minutes more, stirring occasionally.  Add in the farro and combine well.  Turn off the heat and stir in the parsley.  Serve warm or at room temperature.  Enjoy!