Viewing post #422685 by stormyla
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| Farranella (Barley) and Tomato Salad Farro as we know it is Spelt. Barley makes a great substitution if you can't find any Spelt. 1 cup dry barley or spelt 6 cups water 1 red onion, coarsely chopped 2 tablespoons red wine vinegar 4 cloves of garlic minced 1 zest of half an orange 3-4 ripe red tomatoes 1 cucumber, peeled, seeded and cut into chunks 1/2 cup of arugula or purslane 2 tablespoons coarsely chopped basil 3-4 tablespoons good quality EV Olive Oil. Kosher salt to taste Freshly ground black pepper Bring the water to a boil and add the grain. Lower the temperature and simmer the grain for 35 to 40 minutes. Taste it for doneness, it should still be firm and somewhat chewy. Drain and rinse well and chill for at least half an hour. While the grain is cooking, marinate the onions and garlic in the vinegar. Some people peel and seed the tomatoes and remove the juice. I don't because I keep this salad for a number of days and the grain tends to absorb the liquid. Plus I like the extra fiber from the seeds and skins. Combine all of the vegetables and the marinade with the basil and chilled grain. Dress and toss with the olive oil and season with salt & pepper. Note, if you don't want a leaf vegetable in this salad, use chopped green peppers and some celery. It will keep longer that way. If you don't care for the flavor of olive oil, this salad is great with grapeseed oil too. Pearl Barley is not as nutritious as regular Barley. |
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