Happy Christmas to all, especially those who follow my blog! Haza!
I’m off cooking lamb in a today, if it turns out well I’ll share the recipe later. I’m baking it in a tagine I received several years ago and do not use nearly enough.
In the mean time let me offer you a recipe that features the ancient grain Emmer.
The ancient Romans called Emmer Farro and the name has stuck. The ancient Egyptians,and for that matter the Romans as well, would have made a similar salad but without the tomatoes.
Farro Salad with Tomatoes and Herbs
4 cups water
10 ounces farro ( Emmer) (about 1 1/2 cups).
2 teaspoons salt, more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped Cilantro leaves,
or 2 tablespoons Gourmet Garden prepared cilantro
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Cover the farro with cold water and soak 25 minutes, then drain.
Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. If you have an Italian seasoning mix add a couple of shakes to the water for more flavor. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 15-30 minutes. Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated overnight. Bring to room temperature before serving.
Note: In Italy Emmer is called Farro. Sometimes Spelt is also called farro.
I copied the following from Wikipedia to help clarify the confusion a bit.
Definition of Farro
There is much confusion or disagreement about what exactly farro is. Emmer, spelt, and einkorn are called farro in Italy, sometimes, but not always, distinguished as farro medio, farro grande, and farro piccolo, respectively. Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion. Barley and farro may be used interchangeably because of their similar characteristics. Spelt is much more commonly grown in Germany and Switzerland and, though called dinkel there, is eaten and used in much the same way, and might therefore be considered farro. Common wheat may also be prepared and eaten much like farro, in which form it is often referred to as wheatberries.
By Joanna Linsley- Poe
December 25, 2013