Farro Salad with Sun-Dried Tomatoes and Artichokes
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Author: Tony Bailey
  • 1 cup Farro
  • 1 Tablespoon Butter
  • 1 Tablespoon Crushed Garlic
  • 1 Bottle Beer (brewed with fruit)
  • 1.5 cups Water
  • 6 Sun-Dried Tomatoes
  • 1/2 cup Artichokes Roughly Chopped
  • 1/4 Cup Chopped Parsley
  • 1 Tablespoon White Wine Vinegar
  • 2 Tablespoons Extra Virgin Olive Oil
  1. Melt the butter in a saucepan over medium low.  Add the farro and gently stir until a toasted, nutty smell develops
  2. Add the garlic and cook for about 1 minute
  3. Pour one botttle of beer into a large measuring cup, add enough water to bring it up to 2 cups.  Add this to the saucepan, bring to a boil, cover and then reduce to low.  Simmer for about 30 minutes
  4. While the farro is cooking, place the sun-dried tomatoes in a glass dish and cover with 1 cup of boiling water.  Cover and give them about 15 miutes to rehydrate.  Remove, cool and then chop
  5. After the farro finishes cooking, allow it to cool and mix in the sun-dried tomatoes, artichokes, parsley, vinegar and olive oil