Roasted bell pepper with Italian farro salad. New year, new flavor.
I have enjoyed farro at restaurants and liked the texture and the flavor. A bit al dente to the bite and with a nutty flavor added to it. With my last grocery shopping expedition, I purchased some, and here is a fantastic side dish or main dish. Healthy recipe, vegetarian, and super delicious.
What is farro?
Farro is the Italian name for an ancient type of grain in the wheat family. As well as spelt and emmer.
Therefore, the most common found at the grocery store is whole, although semi-pearled and pearled are also available. Whichever you will end up with, the cooking process can vary from 15 minutes to one hour. In Italian cuisine, the three species are referred to: farro grande, farro medio, and farro piccolo.
Very nutritious and an excellent source of protein, high on fiber, and nutrients such as magnesium, zinc, and VITAMIN B.
How to cook farro
- Depending on the type you have purchased, the cooking time will vary between 15 to 40 minutes.
- Rinse it prior to cooking to remove any starch and also to inspect for any hard pieces.
- You can soak it to shorten the cooking process. However, the most used method is bringing a pot of water to a boil, add the farro and reduce the heat to simmer or slightly bubbling, until is tender.
- Start this recipe by cooking the bell peppers first. Double the number of bell peppers to roast and keep them for another time. Excellent to have to make omelets, pasta, salads, sandwiches. The uses are endless.
- You can skip a few steps from this recipe by using the prepared roasted bell peppers that come in jars. Out of season, the bell peppers can be quite costly thus the jar offers a great alternative.
- I use red, yellow, orange bell peppers. They are sweeter and less prone to cause heartburn.
- Fresh thyme is a great substitute for oregano.
- Green olives can be replaced by pitted black olives. I love green olives and always have a jar open.
Or just by itself for a vegetarian light lunch or dinner.
Equipment and products used to prepare this recipe
Roasted Bell Pepper with Italian Farro Salad
- 1 hr total
- 10 mins prep
- 50 mins cook
- serves 4 people
⅓ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
¼ teaspoon ground allspice
¼ teaspoon smoked paprika
1 small garlic clove, finely chopped
¼ teaspoon fine sea salt
1 red or yellow bell pepper (no green)
1 teaspoon olive oil
1 tablespoon sea salt
2 green onions, white and light green part thinly sliced
1 tablespoon chopped fresh oregano
Make the dressing by whisking together: lemon juice, olive oil, honey, allspice, paprika, garlic, and sea salt in a bowl and set aside.
Bring a large pot of water to a boil. Add one tablespoon of sea salt to the water, add the farro to it. Simmer until tender, 20-25 minutes. Drain and rinse with cold water. Set aside.
Preheat the broiler. Line a cookie sheet with parchment paper. Rub the pepper with one teaspoon olive oil and roast in the oven for 25 to 30 minutes, or until the skin starts to char and fall off. Turn them once one side is dark and the skin begins to separate. Place the peppers in a bowl cover with plastic wrap for 5 to 8 minutes. Peel the skin off the peppers and remove the stem and seeds. Slice them into thin strips.
Place the cooked farro in a large mixing bowl and add the peppers strips, green olives, oregano, green onions. Pour over the dressing and gently mix. Season with more salt if needed it.
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