Appetizer Recipes

Summer Vegetable and Farro Medley

Summer Vegetable and Farro Medley



Summer Vegetable and Farro Medley

Serves: 4


1 1/2 cups water
1/2 cup Natures Earthly Choice organic Italian pearled farro rinsed well in a mesh strainer
1/4 red onion cut into a wedge through the poles wedge cut in half through the poles 1 piece left intact 1 piece diced small
1 small garlic clove
8 large sprigs Italian parsley tied together with butchers twine plus 1 tablespoon minced leaves set aside
1/4 teaspoon Le Saunier de Camargne Fleur de Sel sea salt divided
1/4 pound French green beans ends trimmed cut in half
1 tablespoon Napa Valley organic olive oil
4 teaspoons fresh lemon juice
2 teaspoons white wine vinegar
1/4 teaspoon black pepper
1 pound heirloom tomatoes diced
2 ounces Mont Chevre goat milk Feta cheese crumbled small
1/2 3 1/2 ounce package Epic Roots mche roots snapped off large rosettes to release leaves


Combine water, farro, whole intact onion wedge, garlic clove, parsley bunch and 1/8 teaspoon salt in a small pot with high sides. Cover and bring to a gentle boil, remove lid and cook about 16 to 18 minutes, until al dente chewy. Discard onion, parsley and garlic and drain off excess water. Transfer to a shallow dish and refrigerate until cool. Wipe out the same pot and fill with two inches of water. Cover and bring to a boil. Blanch cut green beans for 90 seconds in boiling water. Drain and run under cold running water, drain well. Cool the beans in the same dish as the farro while you prepare the rest of the salad.

Beat together olive oil, lemon juice, vinegar, pepper and remaining 1/8 teaspoon salt in a small bowl. Set aside.

Combine diced onion, minced parsley, tomatoes, cheese and mche in a salad bowl. Add the cooled farro and green beans. Toss with dressing just before serving.