Mediterranean Farro Bowl
Mediterranean farro bowl: farro tossed with kalamata olives, sun-dried tomatoes, fresh cherry tomatoes, marinated artichoke hearts, garbanzo beans, feta cheese, basil and pine nuts dressed in a red wine and lemon vinaigrette.
Ingredients
Mediterranean Farro Bowl
- 4-5 cups cooked farro
- 2 tablespoons olive oil
- 2 shallots chopped or thinly sliced
- 3/4 cup Kalamata olives coarsely chopped
- 1/3 cup sun-dried tomatoes drained of oil (if packed in oil), and cut into julienne strips
- 2 tablespoons julienned basil thin strips
- 1/4 cup toasted pine nuts
- 10-15 cherry tomatoes quartered
- 4 oz. feta cheese cubed or crumbled
- 6 marinated artichoke hearts drained and chopped
- 1/2 cup garbanzo beans
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Dressing:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic minced
- Juice of one-half lemon
- Garnishes:
- Basil
- Extra pine nuts
- Grated Parmesan
Garnishes
- Basil
- Extra pine nuts
- Grated Parmesan
Instructions
- Cook farro according to the directions on your package. Cool completely and place into a large bowl.
- Cook shallots with olive oil in a saute pan over medium heat until translucent and just beginning to turn golden-brown.
- Cool and add to farro in the bowl.
- Add the remaining ingredients and toss them together with the dressing.
- Garnish with extra pine nuts, basil, and grated Parmesan. Can be served warm or at room temp. If you serve it hot or warm, reheat it in a 350 F oven for about 25 minutes.