I love making salads with farro, which is a great pasta substitute because it’s actually a vegetarian protein. It could be a whole meal for lunch, or served as a side dish for dinner. The farro also gives the salad some weight, so it fills you up much like pasta would. You can use anything in your fridge/pantry to it, as I often do. Here’s a great example of one of my pantry fridge salads with farro.
1c farro fully cooked
1 eggplant cut into cubes and roasted
1c cherry tomatoes roasted
1 can artichoke hearts
1 can garbanzo beans
2 T chopped Italian parsley
Lemon Vinaigrette
Juice of one lemon
½ EVOO
S&P to taste
Preheat oven to 350 degrees. Cut up the eggplant and halve the tomatoes. Toss with Olive oil and salt and arrange on a baking sheet in one layer. Roast in the oven until the veggies are soft, about a half hour. Make the farro according to instructions during this time. Once both are done, add to a large bowl. Also add chopped parsley, artichoke hearts and garbanzo beans. S&P to taste. Wish together vinaigrette ingredients and toss the salad. :)
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