Farro with Red Bell Pepper and Tomatoes
I should have called this lunch in a jar. Since I acquired soy sensitivity I have had to learn to plan. I’m not talking about what are you going to do tomorrow, or where are you going on vacation. I mean I always have to be mindful of where and what I am going to eat. There will be no going thru the In-and-Out for me. No stopping at a fast food, although I really gave that up years ago as I acquired taste buds.
If I go shopping or an outing I need to know there is a restaurant that serves something without soy. Then if we shop too long, I need a something-something so I am not tempted to eat junk. I have started squirreling away some nuts, or dried fruit, or a banana, or a sliced apple. However, that just doesn’t get it sometimes. Sometimes you need something a little more substantial. Lately, I have started packing my Weekend Waterford aka Mason jars when I go out. (That is not an original, but rather from Mary who writes a blog homeiswheretheboatis.) It was such a cute saying and now with the popularity of a Mason jar it just fits.
Today I made farro with vegetables. Originally I thought farro was just a breakfast food, kind of like oatmeal but not. Then a favorite blogger made a savory farro with dried fruit so I put it on my to-do list. Then I started seeing various versions, both sweet and savory on other blogs, and cooking shows, but the multiple markets I frequent did not have it. Well finally Trader Joe’s started carrying the quick cook type. It cooks in ten minutes. I could see all kinds of possibilities. I thought this is a great food to eat at a picnic table. No mayo worries.
So thank you Nancy for alerting me about farro. Thanks to Trader Joe’s for stocking it. Thanks to Mary for giving my Mason jar class.
Oh, another lagniappe, for those of you, and you know who you are; the one that hates to dice that onion or mince that garlic this is for you. There is no need for your hands to smell of onion for days. After you dice an onion or garlic, rub your hands on stainless steel under running water. I use this stainless steel bar, but a spoon or fork, or a stainless steel bowl will work just as well. It has a chemical reaction that purges all trace of garlic or onion. As for garlic breath, if your sweetie failed to eat his/her share of garlic, chew on a little fresh parsley, it neutralizes the smell. You’re welcome.
- 1 cup uncooked farro
- ½ medium red onion
- ½ cup of diced red bell pepper
- 1 clove garlic or less
- ½ cup cubed fresh mozzarella cheese
- 1 teaspoon minced capers
- ½ pint grape tomatoes cut into quarters
- 1 tablespoon finely chiffonade fresh basil
- 1 tablespoon finely chopped parsley
- salt and pepper to taste
- FOR THE DRESSING
- 3 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- Mise en place ~ Gather Ingredients
- Add the cup of farro to 2 cups water in pot.
- Cover; bring to a boil; reduce to a simmer; cook for 10 minutes.
- Rest with lid on for 5 more minutes.
- Spread out on a platter or tray to cool enough not to melt the cheese.
- Dice the onion finely – rinse in cold water to remove the bite of onion.
- In a large bowl whisk together the olive oil, vinegars, garlic, and honey.
- Add diced seeded tomato, onion, red bell pepper, and capers.
- Add cooled farro
- Taste and adjust seasoning again if needed.
- Add in parsley and basil.