Broccoli Farro Salad

by Anne Bennett on June 10, 2017

Since I’m a kill-two-birds-with-one-stone kind of cook, whenever I find a recipe that combines two healthy food groups into one dish, I’m game. Here’s a perfect example: whole grain farro and broccoli salad from my favorite food blog, Smitten Kitchen.

SK’s Deb Perelman prefers broccolini because it keeps its bright green color better than regular broccoli, and after making this once I could see her point. Regular broccoli does become a bit pallid after cooking and storing, but not enough to steer me away from making it exactly the same way again. If you can’t find broccolini, here’s my advice: do not overcook your broccoli. Two minutes is long enough to cook it yet keep it crisp.

For leftovers the second night I added halved grape tomatoes and Kalamata olives and served it with grilled chicken drumsticks. Here’s to healthy summer dining on the porch.

1 cup semi-pearled farro, rinsed
1 lb. broccoli or broccolini, cut into florets
1 Tbsp. olive oil
2 cloves garlic, minced
Red pepper flakes, to taste
Finely grated zest and juice of one lemon
Salt and pepper
2 oz. grated Romano or Parmesan cheese

Bring a pot of salted water to boil. Add broccoli and boil for 2 minutes, until slightly softened but still crisp. Scoop out with slotted spoon and drain.

Add farro to same pot of salted water and cook, simmering, for 25 to 30 minutes, until tender. Drain and pour into a large mixing bowl; cool to lukewarm.

Pat drained broccoli dry on paper towels and chop into small 1/2″ pieces. Heat olive oil in a nonstick sauté pan over medium heat; add garlic and pepper flakes and cook for 1 minute, until garlic is golden. Add chopped broccoli, lemon zest and salt and cook, stirring, for 3 to 4 minutes, until broccoli is well seasoned and slightly more tender. Don’t overcook.

Add broccoli and garlic to the bowl of farro and stir to combine. Add lemon juice, black pepper and more salt to taste and stir to combine. Stir in cheese and serve.

Serves 6
WW Points per serving: 5

4 Servings = 7 WW Points

print recipe only

Share

{ 1 comment }

Barbecue Spice Rub for Chicken

I’ve grilled my share of chicken parts over the years. I’ve slathered them with bottled barbecue sauce, brined them in salty water, marinated them in olive oil and herbs, you name it. Fancy preparations usually yielded good if not unforgettable results, which means I never adopted one tried-and-true method for grilling terrific chicken, especially at a summer […]

Share
Read the full article →

Best Light Salad Dressings

Google “best light salad dressings,” and you’ll get lots of suggestions, including this taste test from the food network. Time was when low fat bottled dressings were universally horrid, but they’re getting better and better. Bolthouse Farms Balsamic Vinaigrette rated high on several web sites. Bolthouse also produces creamy Ranch dressings made with yogurt that are lower in fat and calories and […]

Share
Read the full article →

Rotisserie Chicken Salad with Strawberries

I meet people every day who say they eat out a lot because they hate to cook.  I get it. We’re busy. We’re distracted by the chaos of modern life (and politics!) and the last thing we want to be doing during our few hours of down time is to prepare a healthy dinner. Heaven forbid “healthy,” because healthy means […]

Share
Read the full article →

Shrimp With Zucchini and Tomatoes

In keeping with the philosophy that eating well and losing weight can and should go hand-in-hand, Weight Watchers has shifted its focus to recipes containing real food (AKA, food that your grandmother would recognize). Fresh produce, whole grains,  lean proteins — the Mediterranean way of eating. This WW recipe for shrimp with zucchini and tomatoes is an example. […]

Share
Read the full article →