Makes 4 servings
1 cup farro
1⁄2 cup walnut pieces
1 bunch asparagus (about 1 pound), woody ends trimmed
3 tablespoons extra-virgin olive oil
1 1/2 Tablespoons white wine vinegar
Kosher salt and freshly ground pepper
1⁄2 cup crumbled feta cheese
1⁄4 cup chopped parsley
Farro is a nutty, delicious Italian whole grain available in specialty stores and many supermarkets. Look for the pearled or semi-pearled varieties since they cook fastest. The farro for this salad can be prepared a day or two ahead. For an extra nutritional punch, serve on a bed of baby spinach.
1. Preheat the oven to 350°F.
2. Bring a medium-size pot of salted water to a boil. Add the farro and cook for 20 minutes or until just tender. Drain and transfer to a large bowl. Cool for 20 minutes, stirring occasionally to let some of the steam escape.
3. Put walnuts on a baking sheet and toast until lightly browned, 5-8 minutes.
4. Add an inch of water to a large sauté pan or skillet. Bring to a boil. Add the asparagus and cook for 3 minutes or until crisp-tender. Drain and pat to dry. Cut the asparagus into one-inch pieces.
5. In a small bowl whisk together the olive oil, vinegar, and 1⁄4 teaspoon salt. Add the walnuts, asparagus, feta, and parsley to the farro. Toss gently. Add the dressing and toss again. Season to taste with salt and pepper.
Carbohydrates: 23 g
Fat: 24 g
Protein: 11 g
Fiber: 6 g