Warm Farro Salad with Mushrooms, Shallots and Lentils
Thursday, March 14, 2013
Another nice variation on faro salad.
When we had this for dinner, we ate it warm, but it’s just as good if not better cold.
Flexible in terms of ingredients, I was really just looking to use up what was already in my fridge.
This recipe assumes that you already have cooked lentils, if you don’t instructions are below.
1 tablespoon grape oil
1 cup faro
3 cups water (plus a few more for soaking faro)
1 cup kale washed, ripped by hand and dried
1 box baby portabella mushrooms (white or any other is fine)
2 finely chopped shallots
1 cup cooked lentils
Fresh mozzarella cubed (or feta would work well)
Sage leaves (optional)
Salt/Pepper to taste
1 tablespoon extra virgin olive oil
Juice of 1 small lemon
1 tablespoon white balsamic
1 teaspoon honey
Preparation for Salad:
1) Soak farro in cold water for about 25 minutes. Rinse and drain.
2) Add 3 cups of water to 1 cups of farro. Bring to boil. Cook on low flame for about 1/2 hour.
3) Drain and toss with 1 tablespoon of extra virgin olive oil.
4) Preheat 1 tablespoon of grape oil, add shallots. Cook about 3 minutes till begin to soften. Add mushrooms, cooked lentils and sage leaves. Cook about 5 minutes. Add farro and heat till warm. Throw in kale, toss and turn off flame. This will result in kale wilting but not being fully cooked.
5) Remove into a large bowl. Allow to cool a bit, toss in dressing and fresh mozzarella cubes. Salt and pepper to taste. Serve warm or cold.
To cook lentils:
1 cup of lentils to 2 cups of water.
Rinse under running water. Remove soil and rocks. Add lentils and water to pot with a cover, bring to boil. Reduce heat to low and allow to simmer with a slightly open lid. Add water if none left and lentils still not tender. The lentils cook in about 40-45 minutes. They are done when tender and can easily be mashed with a fork.
Add salt to taste. I like to keep lentils for adding to rice, quinoa, etc for a complete meal.