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!