Farro, Corn, and Edamame Salad
Another delicious recipe! This one was inspired by searching for additional high fiber meals to add to the menu planning, it is one of many I have found that are super good! This recipe makes a good quantity (about 8 cups/servings) and is great to have around for quick lunches, snacks, or side dishes for dinners.
I had eliminated many grains and legumes from my eating plan over the years, this habit was kickstarted by following the Whole30 eating plan for a while. Fast forward ten years and now I realize I haven’t been getting enough fiber, well, says the doctor who performed my colonoscopy 🧐. Eliminating grains and legumes means you have to pay attention to your fiber intake and supplement with other forms of fiber and I guess I just wasn’t doing a satisfactory job of that. I am now playing with various ancient grains that are new to me in hopes of adding healthier grains, and so this farro salad caught my eye as something new to try. There are many grains unfamiliar to me that I have been sampling and they are all quite good - why I didn’t try them before?!?!
A note on the dried cranberries - you can easily find “craisins”, but know that they are sweetened with sugar. A little more searching and you will find dried cranberries, either unsweetened or sweetened with apple juice, perhaps in the bulk section. Every little bit of healthy eating helps!
So here’s to your fiber intake for the day (or days!) . . .
INGREDIENTS -
1 package (12 oz.) frozen shelled edamame (soybeans)
3 cups (12 oz) frozen corn
1/2 cup dried cranberries
1 cup pecan pieces, toasted
1 cup chopped cilantro
1/2 cup chopped scallions
1/4 cup toasted sesame oil
1/4 cup olive oil
3 Tbsp rice vinegar
1/2 tsp honey
1 Tbsp + 1 tsp salt, divided
1/2 cup pearled farro
In a large bowl, mix together frozen edamame, corn and dried cranberries. Doing this first will allow time for the frozen veggies to thaw.
Rinse farro in a bowl of cold water and then drain the water off. In a medium saucepan, bring 3 cups of water to a boil, then add 1 tablespoon of salt and the rinsed farro. Cover the pan and turn the heat to low, simmer for 15-20 minutes. Drain the farro into a colander and set aside to cool.
Heat a heavy fry pan to medium heat, then add the pecans. Cook for about 7 minutes, stirring frequently, once they start toasting it will happen quickly. Remove the pan from heat and stir occasionally until cooled.
Chop the cilantro and scallions and add to the bowl with the edamame and corn. When the pecans are cooled add those also.
In a small bowl or measuring cup, whisk together the sesame oil, olive oil, rice vinegar, honey and a teaspoon of salt.
Add the cooled farro to the bowl, pour the dressing over it and stir to thoroughly mix.
Enjoy this as a stand alone meal or side dish - so so good!
This recipe was inspired by Subeeskitchen.