Brunch Farro

Lance Wilson
Lance Wilson @lance_wilson
Nyack, NY

This is a fantastic way to brighten up sundays for brunch. This farro is lightly dressed and goes well with brunch foods. I like to serve it warm layed over a super simple salad of greens and sliced tomatoes drizzled with high quality olive oil so it just begins to wilt the salad. Serve along side some lox or eggs benny with some pickled veg to cut the richness.

Brunch Farro

This is a fantastic way to brighten up sundays for brunch. This farro is lightly dressed and goes well with brunch foods. I like to serve it warm layed over a super simple salad of greens and sliced tomatoes drizzled with high quality olive oil so it just begins to wilt the salad. Serve along side some lox or eggs benny with some pickled veg to cut the richness.

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Ingredients

  1. 1 cuppearled farro, rinsed
  2. 2 cupswater
  3. 1Bou vegetable bouillon cube
  4. 1small carrot, diced
  5. 1/4red onion, diced
  6. 2 Tbspbrined capers
  7. 2 Tbspparsley, minced
  8. 2 Tbspolive oil
  9. 1/4 cupitalian dressing
  10. Salt and pepper

Cooking Instructions

  1. 1

    Dissolve the bouillon in the water. Add the farro along with a sprinkle of salt and cook over a simmer or in a rice cooker until tender.

  2. 2

    When the farro is done, add the olive oil and toss to coat. Then add the rest of the ingredients while still warm and toss. Season with salt and pepper and serve

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Lance Wilson
Lance Wilson @lance_wilson
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Nyack, NY
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Comments

Poof11
Poof11 @Poof11Cookpad
I've only just been introduced to Farro. This sounds perfect. Thanks for sharing. The step by step pics are awesome.

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