Name: Farro Salad with Fennel, Radicchio, and Pistachios
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves 2
Ingredients: ¼ cup [60 ml] olive oil; ½ small head fennel, cored and thinly sliced; ¼ cup [30 g] chopped pistachios; ½ small head radicchio, cored and thinly sliced; 2 oz [55 g] Manchego cheese, cut into small matchsticks; 2 Tbsp minced fresh flat-leaf parsley; 1 navel orange, zested, sectioned, and juice squeezed from center membranes and reserved; Kosher salt; Freshly ground black pepper; 2 Tbsp rice vinegar; 1 garlic clove, smashed; 1½ cups [360 ml] water; ½ cup [90 g] farro, rinsed

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 15

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

I love farro, and this salad is a wonderful combination of the chewy good-for-you grain with sweet orange, bitter radicchio, and crunchy fennel. There is nothing I’d rather eat on a hot summer’s night. I would prefer to be sitting outside gazing at the sea, of course, but my backyard in Ohio will do in a pinch.

Ingredients

1½ cups [360 ml] water
Kosher salt
½ cup [

Supper
Vegetarian
Spring
Winter
Autumn
Summer

Method

In a 3-qt [2.8-L] saucepan over medium-high heat, bring the water to a boil. Add 1 tsp salt and the farro. Turn the heat to low, cover, and simmer until the farro is tender but still chewy, about 20 minutes. Drain in a fine-mesh sieve and run cold water over the farro to cool slightly and stop the cooking. Set aside.
Meanwhile, in a large bowl, stir together th

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Ingredients

Method

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