Use farro instead of rice in your summer sides for a nutrient-rich and delicious dish. Balsamic vinegar brings the salad together and wraps around the sweet tomatoes for a perfect finish.
By Veronica Lavenia
Photos by G. Giustolisi
One of the typical dishes of the Mediterranean Italian diet is Farro cooked in various ways, depending on the season. Farro is an ancient grain from the rich properties, with a rich protein content, higher than other cereals. Very valuable is the Tuscan Farro, it is often used in traditional winter soups. In summer, it can be used as an alternative to rice. Farro requires a very minimal cooking time and is readily available in Italian specialty shops (look for “Farro” and not “Spelt”, because Farro is not Spelt).
- 300 g (10½ oz) Farro
- 6 ripe tomatoes
- 2 red onions
- black pitted olives to taste
- balsamic vinegar to taste
- extra virgin olive oil to taste
- salt and pepper to taste
- Wash and cut tomatoes and onions. Add the pitted olives and season with salt, pepper, balsamic vinegar and extra virgin olive oil to taste.
- In a saucepan, boil salted water.
- Rinse carefully the farro and pour into the pot of water.
- After 10 minutes, drain and season with vegetable salad.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.