A couple of months ago, I’ve decided it’s time to experiment with Farro, an ancient type of wheat that I haven’t yet used. I bought a package and planned to use it, but, as it happens so very often, I forgot all about it. So when I saw THIS recipe for farro and corn salad, on the excellent “Frugal Hausfrau” blog, it immediately caught my eye.
I’m a big fan of corn, and in this season I always have a few fresh ears from the farm stand, so I had the key ingredients to prepare the salad. However, I had neither nice cherry tomatoes nor basil, so it was time for improvisation.
As the corn was already cooked, I didn’t char it on the grill but used it as is. I also ended up using different herbs and seasonings, and mini peppers instead of the cherry tomatoes. I then decided to turn the salad into a light lunch dish; so I added some nice crab lumps I had in the fridge to it.
As you can see from the recipe here, I ended up with quite a different salad, but a very delicious one nonetheless. Try it, or the original one (which I still plan on making!), or create your own version. Any way you choose, I’m sure you’ll enjoy the tasty combination of the nutty farro and corn.
Makes: 6
Prep time: 15 minutes
Cooking time: 25 minutes
Ingredients:
¾ cup Farro
1½ cups water
1 large corn ear, cooked
1/3 cup chopped scallions
½ cup chopped herbs (I used parsley and mint)
½ cup medium diced mini peppers
1 small shallot, chopped
1 tsp salt
1 Tbs lime juice (or lemon)
1 Tbs capers, drained
1 Tbs chopped pickled lemon
½ tsp Sriracha sauce
½ tsp freshly ground 4 peppers mix
8 oz (225 grams) lump crab meat
1 Tbs olive oil
For serving: (optional)
Washed and dried arugula leaves
1. Wash the farro well. Boil water, add the farro, lower the heat to simmer and cook for 20 minutes, until the farro is soft but still keeps its shape. Let cool to room temperature.
2. Using a serrated knife, scrape the corn kernels into a medium bowl. Add the rest of the ingredients minus the crab meat. Mix well, taste and adjust seasoning if needed. Add the crab meat, mix gently, so that the lumps will not break.
3. Serve at room temperature, as is, or on top of arugula leaves.
Looks wonderful!!! 🙂
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Thank you Sophie! 🙂
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Beauuuutiful ingredients and a colourful dish !!
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Thank you Jyo! 🙂
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I have yet to try farro, but this recipe makes me want to try it now!
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Thank you Colleen, I’m glad you liked the recipe. Farro turned out to be a very tasty ingredient. I will definitely use it again.
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Looks very inviting.. colourful . Wonderful share
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Thank you Ruchi! 🙂
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Oh, that looks WONDERFUL! I’ve used my farro twice, and was happy with it both times, but used it only as a side dish on its own, drowning it in gravy. We liked it, but I keep it in the pantry instead of in the cupboard in the kitchen, so I don’t see it when I am thinking “bulgur? quinoa? barley?” tonight?
The solution is clear. Your delightful dish is an incredible incentive. I have some similar potato/chicken salad we need to eat up, but it’s on the agenda for sure now! ;->
•~•~•~•~•~•~•~•~•~•~•~•~•
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Glad I’m not the only one with placing the Farro far from sight! That recipe was a good reminder I need to do something with it. I liked the results a lot and will definitely use it again in a salad. Hope you’ll enjoy it too.
I do need to experiment more with it as a side dish as well, but that would be more of a warm, “wintery” dish.
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Very yummy recipe..loved it 🙂
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Thank you Priyabrataa! 🙂
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I have never tried cooking farro either, but this looks like a great salad. Very fresh looking!
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Beautiful. So what do you think of farro, and is it different in taste and texture from wheat berries?
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Thank you Mimi. I’ve found that farro cooks faster and gets softer than wheat berries, to the point it can be cooked like risotto. I will definitely use it again.
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Interesting, thank you!
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Looks refreshing… I can totally make it vegetarian by skipping the crab meat 🙂
Like you I too bought farro a while ago, tried it a few times.. should be another good recipe to try it again!
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Thank you! The salad is quite tasty without the crab so you can definitely turn it into a vegetarian dish. 🙂
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Ronit,
Look at sevendaysvt.com, there is a NECI article. Charles lost his phone so I am writing for him.
Ana
Sent from my iPhone
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Hi Ana,
thanks for the update. I read the article. It looks like they’re in a real mss. Such a shame…
Hope you’re both doing well. 🙂
Best regards
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We love farro! There are many of my favorite tastes in this recipe…will give it a try. Is pickled lemon the same as preserved lemon?
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Thank you Sharon, I’m glad you liked the recipe. Yes, pickled lemon is the same as preserved lemon. I hope you’ll enjoy the salad. I’ll be happy to hear your comments. 🙂
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Thanks!
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What a great salad! I’ll make it with fake crab and quinoa instead of farro, but it should still be very good – thank you, Ronit!
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Thank you Dolly, I’m glad you liked the recipe. I’m sure your version will be very tasty! 🙂
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🙂
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I’ve never tried (or cooked) farro but with the ingredients you’ve added to this salad I’m sure I would like it. Fresh corn and crab – perfect!
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This was the first time for me too, Judi, and I loved the results. Farro has an interesting flavor and texture, while it is quick to cook, so no doubt I’ll use it again. The addition of corn and crab only made it better. 🙂
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A local restaurant we frequent serves a farro salad. I didn’t even know what it was until I saw it there. This looks amazing. I really need to try this!
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Thank you Debbie, I’m glad you liked the recipe. I didn’t use farro so far, but now that I did, I liked it a lot. I will definitely use it again. I hope you’ll enjoy it too.
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farro is new to me , looks like a great and interesting recipe! wonderful share!
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Thank you Nisha, I’m glad you liked the recipe. Farro is new to me too, but now that I’ve tried it I will no doubt use it again. it’s very tasty and doesn’t require long cooking. Worth trying. 🙂
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Good to know that Ronit., will definitely try it.Thank you!
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Oh my gosh, how could I not love this salad!! And I thank you for the shout out! But your salad looks so fresh and cool and can I say crab? Gorgeous photos, too.
I wish I could get crab like that in the Midwest w/o paying an arm and a leg for it at the seafood shop that flies seafood in daily or worrying about how old it is and how long it took to get here!
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Thank you Mollie, I’m glad you liked my version. I am indeed very lucky to be able to get such good quality crab so easily.
I’ve bought some nice cherry tomatoes and basil today, so your version is planned for tomorrow. I really like this combination of farro and corn. 🙂
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Well I approve of the crab, lol! And there is something about the chewy farro with the corn that is an amazing texture and taste, isn’t there? It just makes we want another bite and another. 🙂
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Yes, the combination of corn and farro is really an excellent one. 🙂
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mmm. . . .This looks wonderful. I don’t think that I’ve ever had farro and will have to give it a try. We’re on the same wave length this week. I also had a few spare ears of corn and did a corn recipe.
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Thank you Sheryl, I’ glad you liked the salad. It is indeed fresh corn season and I too try to find ways to use it. Endless tasty possibilities. 🙂
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What is Ferro like?
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It has a nice nutty flavor, and it cooks quicker than wheat berries. I think it will make a great side dish or even risotto. Will keep on experimenting… 🙂
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Nutty flavour! Sounds yum! Looking forward to the experiments!
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Love faro! This salad looks so good.
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Thank you Archana. 🙂
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Looks amazing. Love the combination and textures. The corn looks so fresh.
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Yes, the corn is so very fresh, as I got it from the farm stand. It definitely made the salad so much better. Glad you liked it. 🙂
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Ronit,
I absolutely love all the flavors and textures in this salad. What a treat! So happy to read that farro can be cooked in just 20 minutes. I have not used it much thinking it will take a long time to cook and you know how we are always pressed for time:)
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Thank you Sandhya, I’m glad you liked my version. I too was glad to learn farro can be cooked fairly quickly. It’s a great advantage on a busy day. Hope you’ll enjoy it too. 🙂
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I have never cooked farro…and I can’t remember the last time I had some crab meat. This looks really delicious.
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Thank you Liz! This was my first time cooking farro and I was very pleased with it. The crab meat was a perfect match. 🙂
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Yum! This looks absolutely mouthwatering~! I love to use farro for lunch boxes or to-go bowls for our hiking trips and this delicious combination of ingredients will most certainly be on the menu for the next occasion 🙂
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Thank you Diana, I’m glad you liked the recipe. This was my first time making farro salad and I loved the result. Hope you’ll enjoy it too. 🙂
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