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-Pine Nut Salad ingredients|
1 cup uncooked farro**
2 tomatoes, coarsely chopped1 cup seedless cucumber, peeled and coarsely chopped
1 clove garlic, minced¼ 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
Juice from 1 lemon1 tsp. za’taar, optional
Salt and pepper, to taste3 tablespoons pine nuts, toasted
1. To cook faro: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.
2. Place the chopped tomatoes, cucumber, garlic, onion, chickpeas, parsley, and cooled farro in a large bowl. Gently toss together.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.
NOTE: This recipe can be made one day in advance up to this point. Cover and refrigerate overnight. Bring to room temperature before serving.4. If serving immediately, allow the salad to sit at room temperature about 15 minutes before serving.
5. Just before serving, toast pine nuts in a dry non-stick skillet until slightly browned (about 3 to 4 minutes); stir occasionally; allow to cool. Sprinkle toasted pine nuts on the top of the salad at the last minute. Serve.
**NOTE: Farro can be found in Italian markets or at gourmet stores.