Sunday, December 19, 2010

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!


  1. oh how delicious, i'd happily hunker down to a bowl of this on a cold winter day.

  2. Beautiful salad. Light, healthy- can't wait to give it a try!


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