Roasted Radish and Farro SaladContributed by: Cook for Your LIFEFarro is an ancient type of soft wheat that is often used in soups and salads in Italy. Farro’s delicious nutty taste makes a wonderful base to bulk up cooked vegetable salads. This recipe was not tested by Bob's Red Mill. Farro
Radishes
DirectionsFarro
Combine the farro with 6 cups of water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer for about 30 minutes or until the grain is plump and chewy. Drain, then transfer to a large bowl.
RadishesStep 1Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.Step 2Cut the greens off the radishes, chop and set aside. Quarter the radish roots and toss with 1 tablespoon of olive oil, salt and pepper. Spread evenly onto the prepared baking sheet and roast in the oven for 20-30 minutes or until browned and tender.Step 3In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and clove of garlic. Once the garlic begins to turn golden, add the radish greens and cook stirring until wilted, about 3 minutes. Discard the garlic and pour greens into the cooked farro.Step 4Once the radishes have roasted, toss them with the farro and radish greens. Stir in the lemon juice, and more salt and pepper to taste. Serve warm or at room temperature.NotesFarro freezes well, so when you make a batch, freeze what you don’t need for another meal. |
 Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 60 minutes Servings: 4 Rating (Not yet rated) Products Used in this Recipe
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