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Mediterranean Farro Salad

Contributed by: Sarah House for Bob's Red Mill

This recipe can be found on our bags of Organic Farro. High Fiber, Lactose Free, Low Sugar, Organic, Vegan.

  • 1 cup Organic Farro
  • 3 cups Water
  • 1 cup cubed Eggplant, cut into 1/2-inch cubes
  • Oil for frying
  • Salt as needed
  • 1/2 cup diced Red Onion
  • 1 cup seeded and diced Tomatoes
  • 1-1/2 cups seeded and diced Cucumber
  • 1/4 cup Lemon Juice
  • 2 Tbsp Olive Oil
  • 1/2 cup chopped Parsley
  • 1/4 cup chopped Mint
  • 1/4 cup chopped Dill

Directions

Step 1

Prepare farro using the direct or quick-cooking method. Drain and let cool.

Step 2

Cut eggplant into 1/2-inch cubes. Spread cubes on several layers of paper towels and lightly salt. Let sit for about 15 minutes to extract any excess water from the vegetable. Blot cubes dry.

Step 3

Heat 1/2-inch oil in a heavy skillet. Fry eggplant cubes in batches, stirring often to brown all sides. When dark brown, remove eggplant from oil and drain on paper towels. Season with salt, if desired.

Step 4

When cool, toss farro with vegetables, lemon juice, olive oil and herbs.

Serve chilled or at room temperature.

Makes 4 - 8 servings.
Mediterranean Farro Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 - 8

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Products Used in this Recipe

Organic Farro
 Grains Beans Seeds
Organic Farro
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Nutritional Information

Serving Size: 195g
Recipe Yield: 4 - 8 		Amount Per
Serving 		% Daily
Value
Calories 210  
Calories from Fat 100  
Total Fat 12g 18%
Saturated Fat 1g 5%
Trans Fat 0g %
Cholesterol 0mg 0%
Sodium 15mg 1%
Potassium 150mg 4%
Total Carbohydrate 22g 7%
Dietary Fiber 5g 20%
Sugars 1g %
Protein 4g %
Phosphorus 19.98g 2%
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.