Fall Farro Salad with Fennel + Pear

I'm not really into grain salads but this one has so many foods I do like.  Like fennel - I just don't use Fennel enough.  Eat this on it's own or serve it tossed with the kale.  

Hot chile sesame oil and tamari soy sauce, together, have become my new favorite condiment.  They make everything taste so perfect.  So, of course I drizzles both over this and it did not disappoint.  Give it a try!

Serves 4.

Fall Farro Salad with Fennel + Pear

2/3 cups uncooked farro

1/2 a fennel bulb, cored, thinly sliced

1 small red onion, halved, thinly sliced

1 pear, cored, chopped

2 tablespoons sunflower seeds

1/2 cup feta cheese

olive oil

s + p  (easy on the S - there's a bit of salt from the cheese and seeds already)

lemon juice

1 bunch kale leaves, chopped (optional)

1 clove garlic, minced (optional)

Combine farro with about 4 cups water. Bring to a boil and cook until farro is tender but not falling apart, about 20 minutes. Drain.  

Toss farro with fennel, onion, pear, sunflower seeds, feta and a drizzle of olive oil.  Season with salt, pepper and lemon juice to taste. 

If using kale, steam kale in 1/4 cup water in a covered pan until tender, about 2 minutes.  Drain, return pan to stove, push kale to side of pan. On empty side, cook garlic in dash of oil, about 1 minute.  Stir together with kale.  Season with a squeeze of lemon and a small pinch salt. Toss with farro salad.

 

Orzo Salad

Fall Orzo Salad

1 1/2 cups whole wheat orzo

splash olive oil

1 shallot, thinly sliced

6 oz mushrooms, thinly sliced

1 fennel, thinly sliced

8 oz Brussels sprouts, leaves separated, cores discarded

1 tablespoon butter

juice of half a lemon

2 tablespoons chopped parsley 

s + p

1/4 teaspoon red pepper flakes

grated parmesan cheese

Boil orzo until al dente.  Drain, rinse, toss with a tiny bit of oil.  

Heat a large pan over medium heat.  Add oil.  When oil is warm, add shallots.  Cook until soft, stirring, about 2 minutes.  Add fennel and mushrooms.  Cook, stirring, about a 5 minutes.  Fennel should be crisp tender.  Add sprout leaves, cook until warmed and softened.  Stir in orzo and butter.  Add lemon juice, parsley, salt, pepper, red pepper flakes and parmesan cheese.  Serve warm.