Eat for Eight Bucks: Farro Salad

Name: Eat for Eight Bucks: Farro Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 carrot, peeled and cut into 1/4 inch dice; 237 milliliters farro; 198 grams Shopping list: 1 cup farro, $1.50; 1 bunch Swiss chard, $2.00; 1 carrot, $0.25; 4 ounces feta, $3.00; olives, $1.00; 113 grams feta; 1 clove garlic, peeled and smashed; 3 servings Pantry items: olive oil, red wine vinegar, salt, pepper, garlic; 1 small handful A of good black olives; 3 servings Pepper; 3 servings Red wine vinegar; 3 servings Salt; 1 bunch Swiss chard, cleaned, stems removed and chopped into 1/4 inch dice, leaves roughly chopped

Eat for Eight Bucks: Farro Salad is a vegetarian recipe with 3 servings. This salad has 731 calories, 21g of protein, and 25g of fat per serving. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have salt, farro, wine vinegar, and a few other ingredients on hand, you can make it.

Instructions

Cook the farro according to package instructions. The brand I use calls for a 25 minute simmer in a quart of salted water.

Ingredients you will need

Farro

Water

Drain the farro, dump it into a big bowl, and toss with 1 tablespoon red wine vinegar while it is still warm.

Ingredients you will need

Red Wine Vinegar

Farro

Equipment you will use

Bowl

Steam the chard leaves.

Ingredients you will need

Swiss Chard

Put them, still wet from rinsing, into a saucepan and add an extra splash of water. Cover, turn the heat to medium, and cook until they are tender enough to eat but not mushy. Peek in every once in a while to toss the leaves with a spoon and taste for doneness; it usually takes around 5 minutes.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Drain in a colander. When cool enough to handle, chop.

Equipment you will use

Colander

Cook the carrot and chard stems.

Ingredients you will need

Carrot

Swiss Chard

Put them in the saucepan you used for the chard leaves with a glug of olive oil and the garlic. If there is still chard-cooking liquid in the saucepan, that's fine. Turn the heat to medium-low and saute gently, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper