Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)
Servings Prep Time
2people 5minutes
Cook Time
20minutes
Servings Prep Time
2people 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Cook the farro according to package instructions. When done cooking drain.
  2. Prepare carrots, chard stems and garlic. Separate chard leaves.
  3. Take chard leaves and put into a pot or pan with 1/4 cup water and steam covered for 2-3 minutes to cook. Once done, remove from heat and allow to cool.
  4. In the same cooking vessel, add some olive oil, crushed garlic and saute carrot and chard stems (~5-7 minutes.) Season with salt and pepper.
  5. Toss the farro, chopped chard leaves, chard stems, and carrots together in a big bowl.
  6. Drizzle with 1-2 tablespoons red wine vinegar and 1-2 tablespoons olive oil. Crack some black pepper and add in olives (and feta if using). Eat like a shark!
Recipe Notes

(be careful not to overcook farro, mushy farro is no bueno!!)

 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

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