Vegetarian Thai-Style Farro Salad Recipe
Thai-Inspired Farro Salad makes a nice addition to any picnic or potluck table. Crisp and crunchy cucumbers, carrots and red bell peppers complement the chewy risotto in this nutritious dish.
Servings: 8
Equipment
Ingredients
- 2 cups uncooked farro
- 2 cups water
- 2 tablespoons olive oil
- 1/2 cup fresh lime juice
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1/4 cup pure maple syrup
- 1 large red bell pepper, seeded and chopped
- 1 medium English cucumber, chopped
- 1 large carrot, peeled and shredded
- 5 green onions, sliced
- 1 cup fresh cilantro leaves, chopped
Instructions
- Stir the farro and water in the Instant Pot.
- Lock the lid in place and place the steam release valve in the "Sealing" position. Cook on HIGH pressure for 10 minutes. After the cooking cycle finishes, allow the pressure to release naturally for 10 minutes. After 10 minutes, move the steam release valve to the "Venting" position and release the remaining pressure. Once the float valve drops and all pressure has been released, unlock and remove the lid. With potholders, remove the inner pot and cool the farro for about 15 minutes.
- Meanwhile, prepare the dressing by whisking together the olive oil, lime juice, salt, soy sauce and maple syrup in a small mixing bowl.
- Transfer the cooled farro to large bowl and stir in the dressing along with the red bell pepper, cucumber, carrot, green onions and cilantro until thoroughly combined.
- Store any leftover farro salad in an airtight container in the refrigerator.
Notes
Serving size: 1 generous cup
WW Points: 6
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Farro, a very nutritious ancient whole wheat grain, resembles wheat berries or barley and is usually found near rice in most well-stocked grocery stores. Farro is cooked in water until it becomes soft and chewy and does contain gluten. It is a great alternative to rice, quinoa, barley and buckwheat and once cooked, farro makes a nice addition to salads, soups and stews. Turn this salad gluten-free by replacing the farro with 2 cups of quinoa or brown rice and using tamari for the soy sauce. I saved a little time by cooking my farro in my Instant Pot, but it can also be cooked on the stovetop. How to Cook Farro on a Stove
Rinse farro and place in a large pot. For every 1 cup of farro, add 3 cups of water or broth (should be enough to cover the farro grains). Bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain excess liquid and cool. Continue with recipe instructions as written. You can also reduce the cooking time by soaking your farro overnight. Cover farro with water and soak in the refrigerator overnight, then drain. When you are ready to cook, add farro to a large pot and add 3 cups of water or broth for every 1 cup of farro. Bring to a boil; reduce heat to medium-low and simmer for about 10 minutes. Drain excess liquid and cool. Continue with recipe instructions as written.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Farro, a very nutritious ancient whole wheat grain, resembles wheat berries or barley and is usually found near rice in most well-stocked grocery stores. Farro is cooked in water until it becomes soft and chewy and does contain gluten. It is a great alternative to rice, quinoa, barley and buckwheat and once cooked, farro makes a nice addition to salads, soups and stews. Turn this salad gluten-free by replacing the farro with 2 cups of quinoa or brown rice and using tamari for the soy sauce. I saved a little time by cooking my farro in my Instant Pot, but it can also be cooked on the stovetop. How to Cook Farro on a Stove
Rinse farro and place in a large pot. For every 1 cup of farro, add 3 cups of water or broth (should be enough to cover the farro grains). Bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain excess liquid and cool. Continue with recipe instructions as written. You can also reduce the cooking time by soaking your farro overnight. Cover farro with water and soak in the refrigerator overnight, then drain. When you are ready to cook, add farro to a large pot and add 3 cups of water or broth for every 1 cup of farro. Bring to a boil; reduce heat to medium-low and simmer for about 10 minutes. Drain excess liquid and cool. Continue with recipe instructions as written.
Nutrition
Serving: 1generous cup | Calories: 130kcal | Carbohydrates: 21.1g | Protein: 2.8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 558mg | Potassium: 278mg | Fiber: 2.8g | Sugar: 9g | Vitamin A: 2408IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 1mg