Summer Faro Salad

Farro Salad
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2220 calories
281 g
0 g
109 g
57 g
15 g
2534 g
331 g
45 g
0 g
89 g
Nutrition Facts
Serving Size
2534g
Amount Per Serving
Calories 2220
Calories from Fat 957
% Daily Value *
Total Fat 109g
167%
Saturated Fat 15g
77%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 74g
Cholesterol 0mg
0%
Sodium 331mg
14%
Total Carbohydrates 281g
94%
Dietary Fiber 47g
187%
Sugars 45g
Protein 57g
Vitamin A
244%
Vitamin C
118%
Calcium
29%
Iron
103%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/3 cup plus 2 tablespoons extra-virgin olive oil
  2. 1 small yellow onion, quartered
  3. 1 small carrot, halved
  4. 1 celery rib, halved
  5. 12 ounces farro (1 3/4 cups)
  6. 5 cups water
  7. Kosher salt
  8. 3 tablespoons red wine vinegar
  9. Freshly ground pepper
  10. 1/2 small red onion, thinly sliced
  11. 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
  12. 1 pint grape tomatoes, halved
  13. 1/4 cup chopped fresh basil
Instructions
  1. In a large saucepan, heat 2 tablespoons of the oil.
  2. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes.
  3. Add the farro and stir to coat with oil.
  4. Add the water and bring to a boil.
  5. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt.
  6. Cover and simmer until the farro is al dente, about 10 minutes longer.
  7. Drain the farro and discard the onion, carrot and celery. Let cool completely.
  8. In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.
beta
calories
2220
fat
109g
protein
57g
carbs
281g
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