My friend Annie served this yummy salad at a recent gathering of knitting friends. I've made it twice and it is always well received. Farro is a whole grain - it's a type of wheat often used in salads, soups, and side dishes.
- 1 1/2 cups Farro (10 ounces)
- 1 teaspoon finely grated orange zest
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely grated ginger
- 1/4 cup extra virgin olive oil
- 1/4 cup golden raisins
- 1/4 cup dried sour cherries
- 2 scallions, thinly sliced
- 1/3 cup pistachios, chopped
- 1/4 cup chopped mint
- 2 tablespoons chopped cilantro
- Bring a large saucepan of lightly salted water to a boil. Add the farro and simmer over moderate heat until al dente, about 30 minutes. Drain well, shaking off excess water.
- Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and oil and whisk to blend. Season with salt.
- Add the warm farro to the dressing along with the raisins and cherries and toss well. Let stand until farro is almost cool. Just before serving, fold in the scallions, pistachios, mint and cilantro and season with salt.
- The salad can be kept at room temperature for up to four hours
Cut up apricots and/or prunes and regular raisins can be used in place of the cherries and golden raisins. Also, the salad is still quite tasty even without the mint and cilantro.
Recipe from Food & Wine online