Warm farro salad with roasted green beans and radishes
Jessica Webster | AnnArbor.com
After a recent farmers market visit, I found myself with a canvas bag filled with goodies and a strong obligation to treat them right. While supermarket veggies are fine for soups and side dishes, I feel as though these vegetables, flavor-rich and purchased in many cases from the same people who harvested them, need to be the star of the show.
I often saute my market finds with some garlic and pepper flakes and toss them with fresh pasta, but this has been my summer of whole grains. I’ve been eating quinoa and bulgur and farro in place of my beloved pasta and loving every bite.
This week, after reading an article on cooking with whole grains in the New York Times, I challenged myself to come up with a recipe that incorporated farro — a high-protein ancient grain — with my farmers market haul.
I added some pine nuts to complement the nutty flavor of the farro. Also, as my friend Meg says, there’s very little that can’t be improved by the addition of a few pine nuts. Can’t find toasted pine nuts? They can be toasted quickly and easily in a dry skillet over medium heat.
Warm green bean and radish farro salad
1 1/2 cups farro
4 cups (loosely packed) green beans, trimmed
1 bunch radishes, trimmed and quartered
1/4 cup chopped fresh oregano
8 -10 basil leaves, chopped
zest of two lemons
juice of two lemons
1/2 cup plus 4 tablespoons extra virgin olive oil
3 cloves of garlic, minced
1/2 cup crumbled feta
1/3 cup toasted pine nuts
Cooking the farro - Rinse the farro under cold water until the water runs clear. Then add the farro to a pot filled with 4 cups of water and set to a boil over high heat. Once the water is boiling, turn down to medium heat and cover. Cook for 20 minutes, or until most of the water has evaporated and the farro is tender but still has a bite to it. Drain the farro and set aside.
Roasting the green beans - preheat oven to 425 degrees. Toss the green beans with 2 tablespoons olive oil. Spread in a single layer on a parchment paper-covered baking sheet.
Roast in a 425 degree oven for 10 minutes. Remove from oven and scatter 1 clove of minced garlic and 1/2 of the lemon zest over the green beans. Put the beans back in the oven for an additional 3-4 minutes, or until they start to brown at the ends. Remove from the oven, sprinkle with some salt and pepper to taste, and set aside in a large bowl. Replace the parchment paper with a fresh sheet.
Roasting the radishes - Toss the radishes with 2 tablespoons of olive oil, and spread in a single layer on a parchment paper-lined baking sheet. Roast at 425 for 15-20 minutes, or until the radishes start to brown. Remove the radishes from the oven and add to the bowl of green beans.
Preparing the dressing - combine 2 cloves of minced garlic, the chopped oregano and basil, the lemon juice and remaining lemon zest in a medium bowl. Add 1/2 teaspoon of salt and a few grinds of pepper. Slowly whisk in 1/2 cup olive oil.
Assembling the salad - With a wooden spoon, gently combine the farro with the roasted vegetables and dressing in a large bowl. Scatter the feta and pine nuts over the top and serve while still warm.
Jessica Webster leads the Food & Grocery section for AnnArbor.com, a part of the MLive Media Group. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.