Side Dish: United States – Warm Farro Salad with Celery, Almonds, and Golden Raisins

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (190 g) farro, rinsed
3 cups (720 ml) vegetable broth or water
1 bay leaf (optional)
1 / 3 cup (50 g) golden raisins
2 tbsp (30 ml) sherry vinegar, divided
3 tbsp (45 ml) extra-virgin olive oil
2 ribs celery, thinly sliced
2 scallions, thinly sliced
1 / 3 cup (35 g) toasted sliced almonds, roughly chopped
2 tbsp (8 g) fresh parsley, chopped
1 tbsp (4 g) fresh mint, chopped
1 / 2 tsp (2.5 ml) ground cumin
1 / 4 tsp (1.25 ml) red pepper flakes
3 / 4 tsp (3.75 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 cup (190 g) farro, rinsed
3 cups (720 ml) vegetable broth or water
1 bay leaf (optional)
1 / 3 cup (50 g) golden raisins
2 tbsp (30 ml) sherry vinegar, divided
3 tbsp (45 ml) extra-virgin olive oil
2 ribs celery, thinly sliced
2 scallions, thinly sliced
1 / 3 cup (35 g) toasted sliced almonds, roughly chopped
2 tbsp (8 g) fresh parsley, chopped
1 tbsp (4 g) fresh mint, chopped
1 / 2 tsp ground cumin
1 / 4 tsp red pepper flakes
3 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Combine farro, broth (or water), and bay leaf in a saucepan. Bring to a boil, reduce to a simmer, and cook until tender but pleasantly chewy, 20–25 minutes. Drain and discard bay leaf.
While the farro cooks, place the golden raisins in a small bowl with 1 tablespoon (15 ml) sherry vinegar and 1 tablespoon (15 ml) hot water to plump; set aside.
In a large mixing bowl, whisk together the remaining 1 tablespoon (15 ml) sherry vinegar, olive oil, cumin, red pepper flakes, salt, and several grinds of black pepper to make the dressing.
Add the warm, drained farro to the bowl and toss to coat so it absorbs the dressing.
Drain the raisins (discard excess liquid) and add them to the farro along with the celery, scallions, almonds, parsley, and mint. Toss gently to combine.
Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature alongside the cauliflower steaks.

Combine farro, broth (or water), and bay leaf in a saucepan. Bring to a boil, reduce to a simmer, and cook until tender but pleasantly chewy, 20–25 minutes. Drain and discard bay leaf.
While the farro cooks, place the golden raisins in a small bowl with 1 tablespoon sherry vinegar and 1 tablespoon hot water to plump; set aside.
In a large mixing bowl, whisk together the remaining 1 tablespoon sherry vinegar, olive oil, cumin, red pepper flakes, salt, and several grinds of black pepper to make the dressing.
Add the warm, drained farro to the bowl and toss to coat so it absorbs the dressing.
Drain the raisins (discard excess liquid) and add them to the farro along with the celery, scallions, almonds, parsley, and mint. Toss gently to combine.
Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature alongside the cauliflower steaks.