Roman Farro Salad

Adapted from Montebello Organic Farro Perlato package
Makes 8 generous 1/2 cup servings

Ingredients
8 ounces farro
3 cups water
1 tablespoon salt
12 sliced kalamata olives
2 tablespoons drained capers
1 minced garlic clove
1/2 tablespoon balsamic vinegar
1/2 tablespoon extra-virgin olive oil
1 cup chopped, seeded plum tomatoes
1/4 cup loosely packed chopped fresh basil
sea salt and fresh ground pepper to taste

Preparation
1. Soak farro in cold water at least 8 hours.  2. Drain and combine farro with 3 cups fresh water and 1 tablespoon salt in medium sauce pan.  Bring to a boil over high heat.  Reduce the heat to medium-low, cover and simmer until farro is tender, about 20 minutes.  Drain well and transfer to large bowl to cool.  3. Add the remaining ingredients and toss. Can be refrigerated overnight.  Bring to room temperature before serving.

Nutritional Information: CALORIES 140; FAT 1.8 G; SATURATED FAT 0.3 G; CHOLESTEROL 0 MG; CARBOHYDRATES 29.4 G; TOTAL SUGARS 3.3 G; DIETARY FIBER 4.2 G; PROTEIN 2.5 G


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