Faro Salad

Faro Salad Sarni Style

Faro is an ancient whole grain from Umbria in Italy. It can be made hot or cold. Very tasty and good for you to, very high in amino acids. This recipe is meant to be served cold or at room temp. I also like to add poached Salmon or Shrimp to this but is great just by itself.

Faro comes in two types. Pearled and Non Pearled. The non pearled is more healthy as it is a whole grain and the outside layer has not been removed in the par boiling.

Ingredients:

1 cup Faro

4 Cups of Vegetable or Chicken broth or use a combination of both. Salted water can also be used. Be sure to use plenty of salt

½ cup finely diced carrot

½ cup of finely diced celery

¼ cup finely diced red onion

¼ cup capers

1 fresh tomato chopped

¼ cup of finely chopped Italian parsley

Juice of 1 lemon

Extra Virgin Olive Oil

Salt and freshly ground pepper

Method:

Bring Stock or salted water to a boil. Cook the faro 40 to 50 minutes until tender for Non Pearled or about 22 minutes for the Semi Pearled Faro. Drain well and mix in a couple tablespoons of olive oil. Allow to cool. Add all the other ingredients. Mix well. Taste for salt, pepper and adjust oil and lemon juice if needed. Serve at room temp. as is or mix in any of the following; Canned tuna, boiled shrimp, poached salmon or just about anything else you can think of like vegetables, fish, shellfish or chicken. This can be served as a side dish or if you mix in other things can be served as a main course.