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Sweet & Spicy Thai Farro Salad

January 19, 2017

This was a good colorful dish that can be adaptable to the season.  It originally called for peaches, but it is winter so I opted for mangoes.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 40 min
Total Time: 45 min
Yield: 4-6 servings
Taste: Good

INGREDIENTS:
3 cups of water
1 cup of farro, well-rinsed
2 tablespoons of fresh lime juice
1 tablespoon of rice vinegar
1 tablespoon of hot chili-garlic sauce
1 and 1/2 teaspoons of soy sauce
1 and 1/2 teaspoons of sugar
pinch of salt
2 tablespoons of canola oil
2 fresh nectarines or peaches or mangoes, sliced
1 sweet red pepper; diced
2 cups of fresh arugula or spinach
2 tablespoons of finely chopped fresh mint or cilantro
2 green onions, chopped
1 cup of nuts: cashews or almonds (optional)

PROCEDURE:

1. In a medium saucepan, bring 3 cups of lightly salted water to a boil. Make sure the farro is well rinsed then add to the boiling water. Simmer farro until tender, but slightly chewy 20-30 minutes depending on brand. Drain and rinse under cold water. Place in a large bowl and set aside.

2. Meanwhile, in a medium bowl, whisk together the lime juice, rice vinegar, chili- garlic sauce, soy sauce, sugar and salt until the sugar is dissolved. Whisk in oil.

3. Cut nectarines (or peaches or mangoes) and peppers into 3/4-inch pieces. Add fruit and peppers to the farro. Toss and then add the green onions, arugula or spinach, mint and nuts (if using).

4. Drizzle the salad with as much dressing as needed to coat. Toss well to combine.

Source: The Fig Tree

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From → Lunch, Main Dish

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