Grain Salad with Many Flavors

Name: Grain Salad with Many Flavors
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup uncooked farro; 1/2 teaspoon salt; 1 cup French green lentils or beluga lentils; 1 seedless cucumber, peeled and diced; 2 tablespoons capers, drained and rinsed; 1 cup pomegranate seeds, optional; 1 cup golden raisins, or currants; 3 carrots, grated (about 1 cup); 1/3 cup pitted Kalamata olives, slivered lengthwise; 1/3 cup chopped fresh Italian parsley; 2 tablespoons fresh lemon juice; 1 tablespoon minced shallots; 1 tablespoon red wine vinegar, or sherry vinegar; 1/4 cup plus 1 tablespoon olive oil; freshly ground black pepper

3 steps

Prep:10minCook:25min

I love a chewy grain salad (this one has lentils too) with a lot of contrasting flavors and textures. Sweet, sour, chewy, crunchy, salty. You can go crazy and add more ingredients here; just don’t add toasted nuts or seeds ahead of time, as they will get soggy—throw them on top just before serving. TIMING TIPS: Up to 1 day ahead: Cook the farro and lentils. Up to 6 hours ahead: Prep the rest of the ingredients and assemble the salad. Refrigerate until 1 hour before serving. Excerpted with permission from Open Kitchen by Susan Spungen, Avery Books

Updated at: Thu, 17 Aug 2023 05:05:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories390.6 kcal (20%)

Total Fat12.8 g (18%)

Carbs61.2 g (24%)

Sugars20.6 g (23%)

Protein13.8 g (28%)

Sodium350.3 mg (18%)

Fiber8.3 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupfarro

uncooked

½ teaspoonsalt

1 cupFrench green lentils

or beluga lentils

1seedless cucumber

peeled and diced

2 tablespoonscapers

drained and rinsed

1 cuppomegranate seeds

optional

1 cupgolden raisins

or currants

1 cupcarrots

grated

⅓ cuppitted Kalamata olives

slivered lengthwise

⅓ cupfresh italian parsley

chopped

2 tablespoonsfresh lemon juice

1 tablespoonshallots

minced

1 tablespoonred wine vinegar

or sherry vinegar

¼ cupolive oil

freshly ground black pepper

Instructions

Step 1

In a large saucepan, combine the farro, salt, and an abundant amount of water. Bring to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes, until the grain is tender but still firm. Drain well and let cool to room temperature. Transfer to a bowl.

Step 2

Combine the lemon juice, shallot, and vinegar in a small bowl. Slowly add the oil while whisking, then add the salt and pepper. Set aside.

Step 3

Add the lentils, cucumber, capers, pomegranate seeds (if using), raisins, carrots, olives, and parsley to the farro and toss with the dressing. Adjust the seasonings. The salad will keep well for up to 3 days.

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