Farro and Cabbage Tabbouleh
This is one of those happy snaccidents, and it is just yummy! I was visiting European Foods as is my want and found farro! I have been looking for farro (somewhat half heartedly I admit) for some time, so I grabbed a box, came straight home and whipped this up.
What is farro?? Farro is wheat. Ancient grain, the definition of which loosely is that it is largely unchanged over the last several hundred years. This is in contrast to the modern wheat found in most processed grocery-store products, which has undergone genetic manipulation and cross-breeding in an attempt to maximise production and profits
Per serving, farro has the same amount of protein as quinoa, but nearly double the amount of protein of both white and brown rice. Out of the four, farro also has the most fibre. Basically you cook it much the same as you would rice, in the Thermomix simmering basket. You should also give it a good rinse prior to steaming.
I love having a grain in salads. It just makes them more filling and somehow, I feel as though I am increasing more than just flavour and bulk. SO...give farro a go go. I think you will love this one. I thought a tabbouleh would suit the chewiness of the grain and I was correct! You could also use barley for this recipe, though it may need a slightly longer cooking time.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 200 Grams farro
- water for steaming
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 200 Grams Fresh Lemon Juice
- plenty Pink Salt Flakes as needed BUY
- Cracked Black Pepper to taste
- 1/2 small cabbage, green or purple, or both!
- 3 Handfuls Flat Leaf Parsley
- 1 Handful Fresh Mint
- 1 Red Onion
- 2 spring onions
- 1 large green chilli
- 1 Teaspoon all spice
Rinse the farro well through the simmering basket and then insert into the Thermomix bowl. Fill with water until you can just see the water when you tip the bowl on an angle.
Steam 25 min/100°C/speed 3. Drain and tip into a separate bowl and drizzle with plenty of EVOO and half the lemon juice while the farro is still hot. Season well with salt and pepper. Cool slightly.
Meanwhile prepare the rest of the salad. Shred the cabbage finely and place into a large mixing bowl, with finely chopped herbs, diced onion, sliced spring onions, and the deseeded diced chilli. (You can leave the seeds in if you like it spicy!)
Add more EVOO to the salad, more salt and pepper and the ground allspice. Toss gently.
Add the farro and combine well. Serve.
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