FARRO SALAD WITH VEGETABLES ENJOY DAN:

FARRO SALAD WITH PEAS, TOMATOES, CUCUMBER AND FETA by CHEF DAN:

Serves 4

 

INGREDIENTS:

4 tablespoons olive oil, divided

2 tablespoons lemon juice

2 tablespoon scallions, chopped

2 teaspoons fresh oregano, chopped

1 teaspoon red pepper flakes

2 cups farro

4 cup vegetable stock

2 shallots, finely chopped

1/4-cup Marasla  cooking wine

1 (8 Oz) package snap peas, cut in half on the bias

10 cherry tomatoes, halved

1 cucumber, peeled and thinly sliced

1/4-cup low fat cream cheese

1/4-cup feta cheese

1/4-cup low fat Greek yogurt

2 tablespoon water

2 slices multi-grain FLAT BREAD

1/4-teaspoon smoky paprika

 

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Heat 2 tablespoons olive oil in skillet over medium heat.

2.   Add shallots and sauté for 5 minutes.

3.   Add farro and cook, stirring to coat each grain, 1-2 minute.

4.   Pour in stock and bring to a boil.

5.   Reduce heat to simmer, cover and cook until farro are soft but still chewy in the center, about 12 minutes.

6.   Cool to room temperature, add Marsala and stir to combine.

7.   Add farro mixture to a bowl.

8.   Combine first 5 ingredients in separate bowl, whisk to combine.

9.   Add to farro mixture.

10.                Combine snap-peas, cherry tomatoes, cucumber, in with the farro mixture.

11.                Cut flat bread into wedges, coated with Pam and a  splash of paprika, arrange on a baking sheet and bake for 15 minutes.

12.                Combine 2 tablespoon water, yogurt, cream cheese, and feta, stirring with a whisk.

13.                Serve with farro salad and flat bread.

 

ENJOY DAN:                           BON-APPETITE!!