Carter: Ancient grains for a Southern-style salad

March 16, 2017 - Finding Carter

This past weekend we taught a category about ancient grains, such as farro, spelt, quinoa and einkorn. These grains were formidable to find during internal grocery stores a decade ago, though we recently found a bag of farro during a farming store nearby.

I was there to buy couscous and figured there’d be a 50-percent possibility of anticipating it. Can we suppose my pleasure when we not usually found a couscous though also a farro? we bought both bags. It done me unapproachable to put products in my transport that were as inlet dictated and also healthy for me.

Ancient grains have a accumulation of health benefits. Recent studies have shown that some grains have aloft antioxidant levels than blueberries, and some opposition oatmeal when it comes to obscure cholesterol.

Farro was not on a menu when we was a child, though I’m really blissful that my family and we have a event to suffer it now. My initial farro plate was a Southern-style farro salad with black-eyed peas and feta. The eccentric season of farro compliments a other mixture so good we roughly forget it’s good for you.


Serves: 4

Time: 15 minutes


2 cups of baked farro
1 pint of cherry tomatoes, halved
2 ounces feta cheese crumbles
1 15-ounce can black-eyed peas, drained, rinsed and patted dry
4 tablespoons uninformed parsley, chopped
1 tablespoon uninformed basil, chopped

Dressing ingredients:

2 tablespoons apple cider vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 crater olive oil
2 tablespoons honey


In a tiny play or bottle brew sauce ingredients, brew good and set aside.
In a vast bowl, supplement baked and cooled farro, tomatoes, black-eyed peas and feta. Toss to combine.
Pour sauce brew into play and toss.
Refrigerate adult to one hour in a lonesome dish.
Serve as a categorical plate or on tip of salad greens.

Ze Carter is a food columnist for a Daily Commercial. Email her during

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