Farro and White Wheat Berry Greek Salad with Toasted Pine Nuts and Feta

We eat a lot of one-bowl salads/meals.  They are quick to put together and you can add all sorts of grains, vegetables and herbs to vary the mix.

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Farro and White Wheat Berry Greek Salad with Toasted Pine Nuts and Feta

Makes 8 servings

• 1 cup (dry) Farro
• 1 cup (dry) Soft White Wheat Berries
• ½  tsp Sea Salt

Several hours ahead or the night before, soak the farro and wheat berries in a bowl of water, to cover.  Drain, place in saucepan and cover the grains with water, about two inches over the top of the grain.  Bring to a boil, reduce heat and simmer until tender but still firm, al denté.  Drain and allow to cool.

Thai Basil fresh from my garden

Heirloom Hillbilly variety Tomatoes from my garden

Fresh Parsley from my patio herb pot

Vinaigrette:

• ¼ cup Balsamic Vinegar
• Juice from one Lemon
• Zest from one Lemon
• 1 TB Oregano, dried
• 4 TB Parsley leaves, rough chop
• 4 TB Basil leaves, rough chop
• 2 cloves Garlic, minced
• ¼ tsp ground Pepper
• 2 TB Extra Virgin Olive Oil 

Whisk all ingredients together in a large bowl.  Set aside while you prepare the salad

Salad:

• 1 red Bell Pepper, diced
• 3 small Persian Cucumbers, diced
• 2 large Tomatoes, diced in large chunks
• ¼ of a large Red Onion, minced
• Cooked Grains
• Feta Cheese and Toasted Pine Nuts (optional)

Toss all ingredients together in the bowl of Vinaigrette.  Serve immediately or refrigerate.  Keep in mind that tomatoes taste best when room temperature.
 **Add a bit of Feta Cheese and Toasted Pine Nuts to each serving.  I forgot to take the photo after I plated.  The crunch of the nuts and the tangy, saltiness of the feta is a perfect addition.

ENJOY!

Mushroom Thyme Scented Barley Risotto

Mushroom Thyme Scented Barley Risotto
Serves 4
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4 ounces Shitake mushrooms

4 ounces Cremini mushrooms

4 ounces white button mushrooms or a large Portobello mushroom

1 cup Shallot, minced

1 clove Garlic, peeled and minced

4-6 cups clear Vegetable Broth

4 sprigs fresh Thyme, I like French Thyme (about 1 tablespoon)

2 tablespoons minced flat leaf Italian Parsley or fresh Thyme Sprigs for garnish (optional)

Slice the mushrooms, mince the shallot and sauté in a medium size skillet for 5 minutes, using enough water or vegetable broth to keep from sticking to pan.  Remove ¼ of the mushroom mixture to reserve for topping, keep warm on stove.

Add the fresh Thyme sprigs (the leaves will melt into the mixture, then you can remove the stems before serving) add garlic and the barley to the remaining mushroom mixture and stir to combine.  Add 2 cups of vegetable broth and bring mixture to a boil. 

 

Reduce heat to a low simmer and cook for 15-20 minutes, stirring and checking to be sure there is adequate amount of moisture, adding more broth as needed ½ cup at a time until you have used all 4 cups or until the barley is tender.  Allow about 45 minutes for this total process. I have found that now and then I need to use more than the 4 cups of broth until the barley is tender but firm.  

Before plating, remove the stems of thyme, place risotto on serving platter and top with the reserved mushrooms and sprinkle with fresh flat leaf parsley or fresh thyme sprigs, if desired.