This Farro Salad Recipe beautifully brings together the fresh flavors of watermelon and summer peas.
With fresh watermelon and summer peas, this Farro Salad Recipe is sure to please any crowd.
Pick Fresh Cookbook (Oxmoor House, 2013) offers readers all they need to choose the best produce from any season, whether they shop at the farmer’s market or their local big store. This Farro Salad Recipe, excerpted from "Fruits," brings together the fresh tastes of watermelon and summer peas into one amazing dish.
You can purchase this book from the Capper's Farmer store: Cooking Light Pick Fresh Cookbook.
Hands-on time: 9 min. Total time: 32 min.
This unusual combination brings the delicious fresh flavors of sweet watermelon and peas to farro and pecorino cheese. Try it as your next grain salad standout at the neighborhood cookout. If you don’t think it’s unusual enough, try it with a sweet yellow watermelon to turn a few heads.
1 cup uncooked farro or wheat berries
1 cup shelled green peas (about 3/4 pound unshelled)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup cubed seeded watermelon
1 cup coarsely chopped fresh flat-leaf parsley
1 1/2 ounces shaved fresh pecorino Romano cheese (about 1/3 cup)
Place farro in a large saucepan, and cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 23 minutes or until desired degree of doneness.
Add green peas to pan with farro, and cook 2 minutes or until crisp-tender. Drain and rinse farro mixture with cold water; drain.
Combine farro mixture, salt, and pepper in a large bowl. Add watermelon and parsley, and toss gently to combine. Top salad with cheese. Serves 4 (serving size: 1 cup).
CALORIES 188; FAT 4.2g (sat 1.9g, mono 0.9g, poly 0.2g); PROTEIN 10g; CARB 35.5g; FIBER 6g; CHOL 11mg; IRON 1.7mg; SODIUM 433mg; CALC 146mg.
Watermelons are rich in lycopene and will continue to develop the antioxidant after they've been picked. However, temperature does have an effect — melons stored at room temp gain as much as 40 percent more lycopene. Let whole melons sit on the counter for up to five days, and then place them in the fridge to chill.Reprinted with permission from Cooking Light Pick Fresh Cookbook, published by Oxmoor House, 2013. Buy this book from our store: Cooking Light Pick Fresh Cookbook.
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