Flash Required to view this area.

Thursday, November 18, 2010

Old World Grain

So something quite exciting has been happening for awhile with foodies and is now catching on and becoming more mainstream: the use of ancient whole grains. There are many reasons to work these grains into your diet. Perhaps you have a sensitivity to gluten or want to consume less processed and refined carbohydrates, like white bread and rice. Or maybe you're looking for the huge boost of fiber and calcium that comes with eating whole grains. Whatever the reason, you must begin to think about using whole grains like bulgar wheat, farro, brown rice, buckwheat, quinoa, amaranth, or barley. Cooking with these grains need not be scary, and your food doesn't have to feel heavy, starchy, or chewy like many people believe. Read up on all the whole grains and whole grain flours over at Whole Foods.

Today, I'm going to share with you one of the most delicious whole grain salads I've had, courtesy of Fine Cooking magazine. Go buy farro, pick up the remaining ingredients for the salad (which you might already have at home), and cook away. You won't regret this.

Roasted Broccoli and Farro Salad with Feta

Roasted Broccoli and Farro Salad with Feta

Kosher salt
3/4 cup farro (either pearled or whole-grain)
1 lb. broccoli
3 Tbs. extra-virgin olive oil
1/2 cup crumbled feta
2 scallions, thinly sliced
Pinch crushed red pepper flakes
2 Tbs. coarsely chopped fresh flat-leaf parsley
1 Tbs. red wine vinegar; more as needed

1. Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain. Drain well and transfer to a large bowl.

2. Meanwhile, remove the broccoli crown from the stem and cut into bite-size florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil. Roast until tender and browned in spots, about 20 minutes.

3. Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.
Eric Lovelin Photography


No comments:

Post a Comment