Recipe: Confetti Farro Salad
Summary: Naturally sweet, chewy, spicy, refreshing side dish or salad for the buffet table. Your guests will come back for seconds!
- 2/3 cup dried sweetened cranberries (such as Craisins)
- 3-4 cups cooked farro, cooled (I used Bob’s Red Mill brand )
- 2 carrots, peeled and finely diced
- 1 Keitt mango, peeled and diced
- 3 cups packed baby arugula, chopped
- 3 roasted Hatch chiles, peeled, seeded and diced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Meyer lemon juice
- ½ teaspoon Tabasco
- 1 tablespoon finely minced preserved lemon peel (or substitute a pinch of salt and grated rind of a lemon)
- Add cranberries to a glass or plastic 2-cup measure, cover with water by 1 inch, and heat in the microwave on high for 60 seconds. Remove and allow to stand so cranberries hydrate while you prepare the salad.
- In a large bowl, add farro, carrots, mango, arugula and chiles.
- In a small jar, add all dressing ingredients and shake vigorously to combine. Pour dressing over salad, and toss gently to coat ingredients without mangling the mango.
- Place in your prettiest bowl and serve.
- Serves 10.
Recipe by Dorothy Reinhold | Shockingly Delicious
To cut down on the time for cooking farro, soak it in water overnight. Place farro in a bowl and cover with water by at least 1 inch. Farro will expand slightly as it soaks. When ready to cook, drain farro, add it back to the pot, cover with fresh water by an inch, and simmer until done. I have found that farro I soak overnight cooks in about 10-12 minutes, as opposed to unsoaked farro, which cooks in 30-30+ minutes.
Preparation time: 10 minutes
Number of servings (yield): 10
Culinary tradition: USA (General)
Disclosure: Bob’s Red Mill  provided the farro, Frieda’s Specialty Produce  provided the Hatch chiles and Melissa’s Produce  provided the Keitt mango for recipe testing. Professional photographer Ken Scott shot the birthday photos.