Ingredients

  • 2 cups of farro
  • 1 smashed garlic clove (or ¼ teaspoon garlic powder)
  • 1 ¼ teaspoons kosher salt
  • 2 cups water
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive or avocado oil
  • 2 cups sliced crimini mushrooms
  • ¼ teaspoon black pepper
  • 7 finely chopped scallions
  • 1 cup finely chopped flat-leaf parsley
  • 1 cup finely chopped toasted pecans
  • 1 ½ cups red seedless grapes, sliced into halves
  • 1 ½ cups cherry tomatoes, sliced into halves

Lemon Dressing:

  • 1 garlic clove
  • 1 teaspoon salt
  • cup fresh squeezed lemon juice
  • ½ cup olive oil
  • Pinch of black pepper

Directions

  1. Place 2 cups of farro in a small pot or saucepan with the smashed garlic clove, 1 teaspoon salt, butter, and water.
  2. Bring water to a boil, then cover and lower to a simmer. Cook for 8 minutes.
  3. Turn heat off, uncover, and let the cooked farro sit for 5 minutes.
  4. While the farro sits, heat 1 tablespoon of oil in a large sauté pan over high heat.
  5. Add the sliced crimini mushrooms, ¼ teaspoon of salt, and pepper
  6. Sauté for 5 minutes.
  7. Add the farro to the mushrooms in a new bowl. Mix together.
  8. Spread farro and mushroom mixture on a lined baking sheet to cool. Season with a pinch of salt.
  9. Finely chop scallions, flat-leaf parsley, and toasted pecans.
  10. Slice red seedless grapes and cherry tomatoes in half.
  11. Put lemon dressing ingredients in food processor. Blend till smooth.
  12. Mix farro and mushroom mixture in bowl. Coat with lemon dressing.
  13. Stir in scallions, parsley, pecans, grapes, and tomatoes.
  14. Season with salt and pepper to taste.

Makes: 8 servings  Total Time: Under an hour


recipe_framularo_chefAbout the Chef

Chef’s Name: Carla Becerra
Family: Husband – David Becerra
Community: Carmel Valley
Interests: Cooking, hiking, yoga, camping, scouring farmer’s markets, spending time in nature and at the beach, enjoying my family, and supporting my local community!
Favorite Local Activity: Sailing with my husband, in-laws, nieces, and nephews on their boat, sailing all the way to Catalina, taking out the paddle boards, catching sun, or cooking aboard the vessel are my favorite ways to spend down time in my newfound home of San Diego!
About the Recipe: I thought a hearty and extremely healthy autumn salad would be a great pick! I just love making this dish for my family, friends, and party guests. It can be served room temperature or cool so it makes a perfect choice for bringing to a friend’s potluck, donating to a holiday meal, packing for the beach, or serving at home. It is loaded with super foods, vitamins, and minerals.
About the Chef: While putting myself through Shiatsu Massage School at the Tao Arts Healing Center in Santa Monica, I supported myself by working the line at the Globe Restaurant, slinging tomatoes at Los Angeles farmer’s markets, and forging a unique catering business with my college roommate; food always remained a deep passion. Practicing massage for almost 10 years now, I’ve expanded my private practice to include the airways as I travel around the world as a corporate flight attendant, in-flight massage therapist, and cook. I look forward to sharing my passion for food and am grateful to have been welcomed into my new community so warmly.


 

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