Farro and Pine Nut Salad

While I was trying to figure out what to make with the remaining farro, it occurred to me that a hearty salad with some of the pine nuts I had in the freezer would do nicely. (That’s right, I keep pine nuts – and other varieties  of nuts– in the freezer to keep them fresher longer.)


Rummaging through the vegetable drawer of the refrigerator, I found a little of this and a little of that, and finally put together a farro and pine nut salad worthy of company fare.

Farro and Pine Nut Salad

Farro and Pine Nut Salad 

 

Farro-Pine Nut Salad ingredients

Ingredients:
1 cup uncooked farro** 

1 cup seedless cucumber, peeled and coarsely chopped 

 ¼ cup sweet onion, coarsely chopped 1 cup canned chickpeas, rinsed and drained 1/2 cup flat-leaf  parsley, chopped 3 tablespoons extra-virgin olive oil 

1 tsp. za’taar, optional

 3 tablespoons pine nuts, toasted 

 

 In a large pot, stir in 1 cup farro, 2 ½ cups water, 1 tsp. salt. Bring to a boil. Reduce heat, cover, and simmer for 15 to 30 minutes or until tender. Drain off any excess liquid. Set farro aside to cool.

 3. In a small bowl, whisk together the oil, lemon juice, za’taar (if using); salt and pepper. Pour dressing over the salad ingredients and toss to coat. 

 4. If serving immediately, allow the salad to sit at room temperature about 15 minutes before serving.