Another item that came home in my swag bag from last weekend’s International Food Blogger Conference, was a small bag of Bob’s Red Mill’s Farro.
Now, I get excited whenever I see Bob’s products on the table (last year it was Israeli Couscous – see recipe), because I know that these local folks produce ingredients of the best possible quality, and those impeccable standards are going to be reflected in my finished dishes.
This was no exception.
The chicken/apple sausage was a delicious addition, but wouldn’t leave the dish wanting if you wanted to go strictly veggie with it (Better Than Bullion’s vegetable base is amazing, so you could swap out the chicken base, as well)
Oh man, this salad is SO good!
Farro & White Bean Salad with Chicken Apple Sausage
“The term farro is commonly used when referring to three ancient wheat varieties first cultivated in the Fertile Crescent and still grown in Italy: farro piccolo (aka the German einkorn), farro medio (aka emmer, the Hebrew word for mother), and farro grande (aka spelt).” – Maria Speck, “Ancient Grains for Modern Meals” (Ten Speed Press, 2011)
1/2 cup balsamic vinegar
1 cup Bob’s Red Mill Organic Farro
2 1/2 cups of water
1 tsp. Better than Bullion chicken base
1 tsp. Better than Bullion mushroom base
1 cup cooked white beans
1/3 cup raw sliced almonds
1/3 cup crasins (dried cranberries)
1 lb (4) Apple Chicken sausages
4 ounces fresh baby spinach, chopped
salt and pepper
juice of 1 orange (1/2 cup)
2 Tbsp. apple cider vinegar
1 tbsp real maple syrup
salt and pepper
1/4 cup grapeseed oil
Mise en Place
Cook and cool white beans. Toast the sliced almonds. Rinse and finely chop the spinach. Juice the orange. Mince the shallot.
Preheat your oven to 400F.
Prepare the Dish
In a small saucepan over medium heat, reduce vinegar by half. Remove from the heat, and set aside.
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Place farro in a medium saucepan with water and bases, and bring to a simmer over medium high heat. Simmer for 30 minutes or until slightly tender but still a little chewy. Drain the farro, shock with cold water, and drain.
Let cool another 15 minutes, and then cut each sausage into eights.
Toss the cooked farro with the white beans, sliced almonds, crasins, chopped spinach, salt and pepper. Set aside.
Make the dressing: whisk together the orange juice, apple cider vinegar, shallots, maple syrup, salt and pepper. Slowly drizzle in the oil while quickly whisking the mixture. Taste for seasoning. Pour over farro and bean mixture and toss to combine.
Place dressed farro and bean mixture in a serving plate. Arrange sausage pieces on top.
Drizzle balsamic reduction over the top, and serve.