Farro, Italian wheat berry is a great hearty lunch item. Mixed with a variety of antipasto, it is a yummy savory snack.
Farro Antipasto Salad
1 ½ cups raw farro
3 cups chicken broth
½ tablespoon garlic powder
salt and pepper
zucchini
3 large chicken sausages
olive oil
½ cup marinated mushrooms
2 roasted red peppers
3 large marinated artichoke hearts
6 oven-roasted tomatoes
¼ cup mixed olives
¼ cup marinated fava beans
¼ cup cubed marinated feta
¼ cup marinated boccochini
1 bunch of flat leaf parsley
Bring chicken broth, faro, garlic powder and salt and pepper to a boil. Reduce the heat and cover until tender. Checking to see if the faro needs more liquid.
In a sauté pan, brown bite size piece of zucchini in olive oil, place in a large bowl. In that same pan, sauté the chicken sausage in olive oil. Place in the bowl.
Chop all of the antipasto items into bite size pieces. Finely mince the parsley. Toss all ingredients with the farro. Season with olive oil, salt and pepper to taste. Serve heated, so the mozzarella just melts.
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