Greek Farro Salad

Note:  The items in this review were provided to me by Bob's Red Mill for the purpose of this review.  However, the opinions expressed here were in no way influenced by Bob's Red Mill.  This review represents my honest opinion about the products.

Bob's Red Mill graciously sent me a three pack of fun (and new!) products to try out. I'll get the recipe posts together this week and end the week with a giveaway!

First up is Bob's Red Mill Organic Farro.

When I opened up the pack of goodies from BRM, I was super excited to get to try new ingredients that I wouldn't normally have bought. Farro. Hmm. It looks like wheat berries (and Husband even said something to that effect once it was cooked), and is apparently the original ancestor to modern wheat. Since it's an heirloom variety, it's (sort of) wheat the way God intended it to be eaten. 

There is a Farroto (a play on risotto) recipe on the bag that looks amazing, but it involves soaking and quite a bit of attention. I had neither the time nor the patience for something that involved (I was hungry!), so I decided on a warm greek salad.

Ingredients

2 cups farro
¼ to ½ cup chopped olives
¼ to ½ cup chopped sun-dried tomatoes
6 to 8 ounces feta cheese
a few handfuls of greens (spinach or baby kale are yummy!)
2 teaspoons granulated garlic
¼ cup balsamic vinegar
¼ cup unrefined olive oil
salt to taste

Directions

1.  Rinse the farro and add it to a pot with about 6 cups of water. Bring to a boil.

2.  Reduce heat to medium-low and simmer for 30 minutes.

3.  Drain the farro and return it to the warm pan.

4.  Add remaining ingredients and stir over low heat until the greens are wilted.

Serve warm or chill and serve cold. 

The Farro is soft and chewy and absolutely delicious! Husband said he could eat the dish once a week and Little Bear finished all of his at dinner and ate it cold for lunch the next day.