A couple of weeks ago, I had dinner at Zut! restaurant in Berkeley with a few friends. On the menu was a warm farro salad. With my first bite, I was in love, so I decided to recreate it at home. I love farro! It’s a whole grain very much like barley. For the life of me, I could not find faro anywhere (even though I swear I’ve seen it somewhere before)–not at Trader Joe’s or Whole Foods. So, I found dried barley at Whole Foods for $1.39/lb and used that instead. And it yielded delicious results. Try out this great recipe. It works as a wonderful side dish to share or as a hardy entrée just for yourself.
Warm Barley Salad
$0.75/servings = $3.00 total
3 cups of water
1 cup of barley (dried)
2 tbsp of extra virgin olive oil
1/2 red onion, diced
8 large Medjool dates, chopped
1/3 cup of raisins
2 cups of spinach
lemon juice, to taste (2 tbsp is recommended)
salt and pepper, to taste
16-20 mint leaves, julienned
1 large avocado, halved
Bring the water to a boil, add the barley to the pot, bring water to a simmer, and place lid on top. Cook for about 35-45 minutes until barley is cooked all the way through.
Once barley is cooked, heat up a non-stick skillet on medium heat. After 2-3 minutes, add the olive oil and the onions. Cook the onions for about 3-5 minutes until translucent. Add the cooked barley, dates, and raisins. Cook for 3-5 minutes. Add the spinach and cook until the spinach is softened. Add lemon, salt, and pepper. Right before serving, stir in the mint, place the mixture into a serving bowl, and serve with the avocado halves on top.
It’s chewy, it’s sweet, it’s savory, it’s delicious. I hope you enjoy it as much as I do!