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    Farro salad with toasted pine nuts, currants, and mustard greens

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    5 comments

    • Michelle Kaplan

      Farro Salad with Toasted Pine Nuts, Currants & Mustard Greens. (I bought a bag of Roland Farro today and am looking for a recipe. This looks good!)

    • J. Shaw

      Farro salad with toasted pine nuts, currants & mustard greens Simona via Simona onto What would you bring to a picnic?

    • Anna McNeil

      Farro Salad with Toasted Pine Nuts, Currants & Mustard Greens from www.alexandracooks.com

    • Kacy Summers

      Farro salad with toasted pine nuts, currants, and mustard greens #food #recipe

    • Michele Burke

      Farro Salad with Roasted Onion, Toasted Pine Nuts, Currants & Greens. Serves 2. 1 red onion diced, olive oil, kosher salt, 1 cup of semi-pearled farro*, 2 tablespoons dried currants or other dried fruit- I use Zante currants, white balsamic vinegar, 2 tablespoons (or more) pine nuts or any nut you like, a handful or more of mustard greens (about 2 loosely packed cups) — If you can’t find mustard greens, arugula or spinach or any green that can stand up to some heat, *Roland semi-pearled farro is particularly nice but any type of farro or grain — wheat berry, barley, etc. — will work nicely. You might be able to find semi-pearled farro at your local supermarket, but if not, you can order it here Of course, whole farro will work just as well. 1. Preheat the oven to 450ºF. Place a pot of water on to boil. Toss diced onion with olive oil (about a tablespoon) on a sheet pan and season with salt. Place in the oven. Roast for about 12 to 15 minutes or until the onion is just beginning to char — you don’t want the pieces to get too charred (or maybe you do… I kind of love them a little charred.) 2. Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes — taste a few kernels after 15 minutes. For me it takes just a minute more than 15. 3. Place currants in a small bowl. Moisten with 1 tablespoon boiling water and 1 tablespoon white balsamic vinegar. Set aside. Toast pine nuts in a small dry skillet over medium heat until golden brown — watch them carefully! Set aside. 4. Place the greens in a large mixing bowl. When the onions are finished cooking, scrape them off of the pan into the bowl over the greens. Drain the farro, and add to bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while it’s still warm. I haven’t been measuring, but if you’re looking for some guidance, start with about 2 tablespoons of olive oil. Splash white balsamic over top — again, you don’t have to measure, but if you like to, start with about 1 tablespoon and adjust after everything has all been mixed together. 5. Drain the currants and add to the bowl. Add the pine nuts to the bowl and toss to coat. Taste. If it’s a little dry, add more oil and white balsamic. If it needs a little more seasoning, add a pinch more salt. I didn’t add pepper, but by all means, add some.

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