Рецепт lemon-ginger farro salad with pomegranate & pistachios

by Jackie Newgent

I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. Since I get to use my Microplane Zester/Grater to do that, it’s a perfect time to share this since “Favorite Kitchen Tool” is the theme of this month’s Recipe Redux. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day (it’s vegan!). Enjoy this dish any day of the week, especially Meatless Monday, of course! lemon-ginger farro salad with pomegranate & pistachios Yield: 6 servings Serving size: about 1 cup each 1 1/2 cups uncooked farro or whole grain of choice Juice and zest of 1 lemon (3 tablespoons juice) 3 tablespoons extra-virgin olive oil 3/4 teaspoon freshly grated gingerroot 3 scallions, thinly sliced, green and white parts separated 2/3 cup finely diced English cucumber 1/2 cup small fresh mint leaves 1/3 cup shelled salted roasted pistachios 1/4 cup pomegranate arils 3/4 teaspoon sea salt, or to taste 3/4 teaspoon freshly ground black pepper   DIRECTIONS In a large saucepan over high heat, add the farro to 6 cups of cold (salted) water and bring to a boil. Reduce heat to low, cover, and simmer according to package directions or until tender. (Note: Time will vary.) Drain well of excess liquid through a fine mesh strainer. In a medium bowl, whisk together the lemon juice and zest, olive oil, and ginger. Add the cooked farro and white part of the scallions; stir to combine. Set aside to cool for about 30 minutes. Stir, then chill in the refrigerator until cool. To the chilled farro, stir in the cucumber, mint, green part of the scallions, salt, and pepper. Taste and adjust seasoning. Transfer to salad bowls or plates, sprinkle with the pistachios and pomegranate arils, and serve. (Hint: If you prefer a more comforting version, you can also sprinkle on some cashew cheese or, if for a non-vegan, some organic goat cheese.)   Per serving: 250 calories, 10g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 350mg sodium, 35g total carbohydrate, 5g dietary fiber, 2g total sugars, includes 0g added sugars, 8g protein   The “Before” Version compare to greek grain salad   Tasteover Tips In lieu of feta cheese, try a salty-tasting plant-based ingredient, such as salted roasted pistachios Go for pops of color with seasonal produce, such as pomegranate arils, rather than tomatoes in wintertime Add aromatic intrigue with freshly grated gingerroot and lemon zest #thereciperedux Save Save