Warm Farro Salad with Mushrooms, Shallots and Lentils

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.

Ingredients:
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

Dressing
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.

Farro Salad with Cherries, Pine Nuts, Pecans and Roasted Red Onions

Love farro and really don't make it enough. Decided to make this salad for my potluck at work. I am on a renewed health kick since the new year and figured if I make something healthy, I won't ruin my being good with something that's not even worth the calories.

This salad is pretty flexible in terms of what you put in it, so you can get creative.

Ingredients for potluck (this makes a lot so feel free to cut in half or more)
2 cups farro
6 cups water (plus more for soaking)
1/4 cup pine nuts
1/4 cup pecans
1/2 cup dried cherries
2 tablespoons white balsamic for soaking cherries (plus 2 more for dressing)
1 diced red onion (shallot or white onion is fine also)
1 tablespoon oil (I used grape)
1 tablespoon extra virgin olive oil (plus 2 more for dressing)
Salt to taste

Dressing
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon orange juice (optional)
1 clove crushed garlic

Preparation for Salad:

1) Soak farro in cold water for about 25 minutes. Rinse and drain.

2) Add 6 cups of water to 2 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. Set aside to cool.

4) Dice your red onion, toss in 1 tablespoon of grape oil or another oil that tolerates high heat. Roast for about 1o minutes at 425. Turn over half way through. Once cook, set aside. You can easily not cook the onion but I figured since this will be served the next day, I would rather cook it through. Once onions are cooled, add to farro.

5) While your onions are roasting, fix up your dried cherries. If they  are large, feel free to cut them in half. Soak them  in 2 tablespoons of white balsamic and 2 tablespoons hot water. Let them sit while onions are cooking. Drain. Add to farro.

6) Toast nuts on a dry skillet about 5 minutes. Watch carefully not to burn. I toasted pine nuts and pecans separately due to different size. Let cool and add to farro.

7) Add salt to taste.

Dressing:
Mix olive oil, white balsamic, orange juice and crushed garlic. If you are eating salad immediately, you can add to salad. If you are serving later, set aside and combine right before eating.

You can garnish with grapes like I did or add a green such as arugula or mustard greens. I did not only because I need this to keep overnight.