Summer Farro Salad August 21, 2014 12:06

  • 2 Cups   Farro 
  • 4 Cups   Water 
  • 2 Tbsp.   Beef broth powder 
  • 2 Tbsp.   Chicken broth powder 

In a pressure cooker, add 2 cups farro, 4 cups water, and broth powder. Bring to pressure on the second red ring and pressure for 8 minutes. Let the pressure come down on its own. 

  • 2 Garlic cloves, minced 
  • 1 tsp. Salt 
  • 1 Cup Buttermilk 
  • ¼ Cup Apple cider vinegar 
  • ¼ Cup Garlic oil 
  • 1 tsp. Dried parsley 
  • ½ Cup Sliced green onion 
  • 1 tbsp. Grill shaker pork 
  • 2½ Cups Frozen peas and carrots 
  • ½ Red bell pepper, diced 
  • 4 Cups Cooked farro, cooled to room temperature

 

In a bowl, whisk the the minced garlic, salt, buttermilk, and vinegar. Let sit for 5 minutes. Gradually whisk in the garlic oil and the seasonings. In a large bowl, gently toss the carrots, peas, bell pepper and onions with the farro using the stir stick. Add 1 cup of the dressing and toss again. Let sit for 10 minutes. Taste and adjust with more dressing if needed and salt to taste. 

Optional: wrap in bib lettuce or put in a tortilla and wrap.