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Sunday, April 07, 2013

Farro Salad with Tofu

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Thanks to Eat, Write, Retreat I received two samples of farro from Tuscan Fields. Not only did Tuscan Fields give away samples of their product to try, but they are also offering a scholarship for this year's Eat, Write, Retreat conference being held in Philadelphia. 

Wouldn't it be awesome if I got picked?

***I didn't win. Tack on the choke Michigan played out in the second half and I am super sad***

Moving on...

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I'm pretty limited in my grain knowledge, but after some research I can tell you that farro is a type of wheat grain. The name farro apparently covers emmer wheat, spelt, an einkorn. The grain commonly grown in Italy is emmer wheat. It looks very similar to wheatberries and has the same nutty flavor when cooked. I used it as a substitute for the brown rice in what is quickly becoming one of my favorite dishes.

Farro Salad with Tofu

1 package Tuscan Fields Farro Perlato
1 package firm tofu, well drained
~1/8 cup tamari
4 ounces sun ripened tomatoes, cut into thin strips
8 ounces frozen petite peas

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Preparing the tofu takes a little longer so start on the this first. Drain the tofu - I used the two plate method, but you can use baking sheets with raised sides. Give it about ten minutes and enough liquid should be expressed. Cut into even sized cubes and place in a bowl. Add half of the tamari and toss to evenly coat. Cover and marinate in the fridge for ten minutes.  Try a piece to see if it's seasoned to your liking and add more as needed.


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Place on a parchment lined and bake in a preheated 350 degree oven. Bake for approximately thirty minutes, or until the tofu has browned. Cool.


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Cooking the farro was relatively easy. A good rinse in cold water  before adding it to a pot of boiling water. Takes about twenty minutes and what you get is a grain that doesn't clump and has a chewy consistency. Maybe it's just this picture, but the cooked farro reminds me of puffed wheat cereal. Drain well and allow the farro to cool. I poured the farro out onto a baking sheet to speed up the cooling.


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The tomatoes and peas can be done last since it's pretty quick. If you have sun dried tomatoes you can use those, but just reconstitute them in hot water and squeeze out the excess liquid. If you have the oil packed ones, try to drain off as much of the oil as possible. As for the peas, add them to a pot of boiling water for a few minutes. Pretty much when they all float to the top it's time to drain and rinse under cold water.

To make the salad, just add everything into a large enough bowl and toss, making sure all the ingredients are well incorporated.

Enjoy!

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