Farro (Barley) with Balsamic Vinaigrette
Note: This is a great side dish inspired by Pomelo restaurant in San Francisco. It can also be great served cold for a casual picnic or bbq. We found Farro sold at Whole Foods - it is simply semi-pearled barley.
5 cups water
1 cup Farro (or semi-pearled barley)
1 tsp salt
about 1/3 cup cherry tomatoes, halved
about 1/3 cup frozen corn, rinsed and thawed
about 1 tbsp Italian parsley, chopped
about 4 tbsp green onions, chopped - white part only
about 1 1/2 tbsp balsamic vinager
about 5 tbsp olive oil
pinch of salt
pinch of sugar
sliced grilled steak, optional
In a medium saucepan, bring water, farro and 1 tsp salt to a boil, uncovered. Reduce heat to low and cook, covered, until farro is tender and water is absorbed, about 40-45 minutes. Drain.
Meanwhile, make the balsamic viniagrette. In a small bowl, combine balsamic vinegar, pinch of salt, pepper and sugar. Slowly add the olive oil in a steady stream and whisk continuously until emulsified.
Combine farro, balsamic viniagrette, tomatoes, corn, parsley and green onions. Toss gently. Serve, topped with grilled steak. Serve warm or at room temperature.
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