Lemon-Herb Farro Salad
I recently took an extended break from grains. When I say extended, I’m talking 6-8 months or so of essentially grain-free living. I don’t have a sensitivity, nor do I eschew grains in my diet for any reason, but I’m a believer in changing things up every once in a while, and I’m sort of (really) obsessed with doing self-experimentation.
For several months, I diligently took detailed notes about what I ate, how I felt, and what my athletic performance was like. I’ve been searching for various ways to enhance my performance, au naturale, of course, and ditching the grains was just the latest test that I ran on myself. After a long period of testing and tweaking, I realized that my grain intake had very little to do with my performance, in fact, in some cases, the lack of grains seemed to inhibit my performance*.
bitterly cold cooler months, I normally gravitate toward warm, hearty grains to fill me up and keep me feeling toasty, so I was really missing that this year. Even though the weather is warming up, I’m still excited to be back to my grains on a regular basis. One such grain that I’ve grown to love is farro.
I’m probably late to the party here, but once I started adding grains back in my diet, I found an unopened package of farro in my cupboard and I haven’t looked back since. I first started using it as a replacement for my evening cereal fix (Lent), but grew to love it in just about any application you can think of (edible application, that is).
You can pick up farro at just about any store these days, normally in the health section of your local supermarket. I like the par-cooked version from Trader Joe’s, but honestly, the uncooked version doesn’t take all that much longer to get tender, so any type you can find can be whipped up quickly.
This recipe lets the farro be the star of the show while still bringing the other bright flavors out to play. The nutty flavor of the farro is perfectly complemented by the zestiness of the lemon, and the creamy texture makes it a delightful side dish for any meal.
Again, farro cooks quickly, so you can have this dish ready in less than an hour (even quicker if you pre-cook the farro over the weekend or on a free evening). I hope you love this super-grain as much as I do – it’s definitely a nice change from my normal brown rice side!
*I cannot speak to the actual scientific nature of my findings. I did not necessarily do a controlled experiment and I’m not a scientist. However, I speak to what I felt and what worked for me. Do not take anything from this post as medical or health advice. You know your body better than anyone, so make sure you listen to it and your physician.