Friday, April 29, 2016

Farro and Fish Sauce Recipe

Farro, a grain, is an unhybridized form of wheat. It has a firm, chewy texture. Cleaned and pearl shaped, Roland Farro is a product of Italy. Farro is the first grain made from wheat, and dates back to the ancient Egyptians.

Farro and Tomato Salad with Fish-Sauce Vinaigrette

We are always looking for new recipes to use our amazing Red Boat Fish Sauce and this Salad is perfect for you next BBQ or large gathering. The Farro really makes this healthy and hearty. Feel free to make well ahead in order for the flavors to come together.

For the vinaigrette:
1 garlic clove, grated
3 tablespoons Red Boat Fish Sauce 
2 tablespoons white wine vinegar 
1 tablespoon sugar

1 cup Roland Farro  
Sea Salt   
1 tablespoon olive oil  
1 bunch scallions, trimmed
8 ounces small tomatoes, preferably heirloom, cut into 1/2" wedges
8 ounces cherry and/or pear tomatoes, halved
2 Persian cucumbers, thinly sliced
1/2 cup parsley leaves
1/2 cup tarragon leaves

Freshly ground black pepper
*** In stock at The Wine and Cheese Place Forsyth


Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.  Vinaigrette can be made 1 week ahead. Cover and chill.

Cook Roland Farro according to package directions.  Drain; transfer to a large bowl.

Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes. Transfer to bowl with farro. Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine. Add vinaigrette and toss again to coat; season with pepper.

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