Best 3 Wheatberry Farro Salad Recipes

WHEAT BERRY FARRO SALAD

Steps:

• Add wheat berries and farro the pot of rice cooker; add salt and water.
• Set rice cooker to grain setting and cook for 2 1/2 hours.
• Meanwhile, in a large saute pan, heat olive oil over medium heat.
• Add the onion and saute for 5 minutes or until translucent.
• In a large bowl, whisk together 1/4 cup olive oil, balsamic vinegar and House Seasoning.
• Add the onions, wheat berries, farro, carrots, bell pepper, green onions and parsley.
• Stir until combined.
• Allow salad to sit for 30 minutes.
• Before serving, check for seasoning and serve room temperature.

WHEAT BERRY AND FARRO SALAD

Steps:

• Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper. Bring to a boil, reduce heat and simmer until tender and chewy, about 1 hour, adding more water as needed. Drain any water that is left. Transfer the wheat berries to a large bowl.
• Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper. Bring to a boil, reduce heat and simmer until tender, 25 to 40 minutes, adding more water if needed. Drain any water that is left. Transfer to the bowl with the wheat berries. (The grains can be made up to a day in advance and refrigerated.)
• While the grains cook, make the mustard vinaigrette. Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl. Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified. Taste and season as necessary.
• Heat a large skillet over high heat. Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes. Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes. Remove from heat, cool and halve.
• Add the tomatoes, scallions and basil to the grains. Pour the vinaigrette around the sides of the bowl; toss and fold the salad together. Transfer to a platter and grate the goat cheese over top.

FARRO AND WATERMELON SALAD

Steps:

• In a large bowl combine 3 cups cubed watermelon, 4 cups cooked and cooled farro (or wheat berries), 1 small red onion, 1/3 cup crumbled ricotta salata and chopped fresh parsley. Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, toss, and serve.