Vacation is awesome, reality is not. After two weeks of eating burgers, ice cream, and white wine, it was time for some healthful, vegetable laden eating! As I was reading through my epic Google Reader list, I stumbled upon a recipe for farro salad. This recipe sounded healthful, delicious, and used a new food!
Farro is a grain, sort of liked puff wheat. You boil the farro like pasta and use as you would a couscous or quinoa. If you want to learn more about farro, go here! Sriracha is a sauce that is EVERYWHERE and I have been hesitant to use it, I'm not really a spicy girl! It just looks so cool and I want to be cool!
Using the sriracha as a marinade provided a huge flavor boost for plain chicken. I still found the chicken a little spicy, but totally manageable and very flavorful. If I had a cooling, yogurt-based sauce, the chicken would be outstanding! The farro salad was refreshing and super summery. The roasted corn and red peppers were sweet and just a bit crunchy. The onion added more crunch and cilantro is the right herb to accent the other flavors. I really liked the chewiness of the farro and this salad provides a much needed divergence from typical summer salads. And, this salad lasted a week in the fridge and it was still tasty!
Sriracha Chicken Yield - 5 servings
1 tablespoon Sriracha 1 tablespoon olive oil 1/2 tablespoon Italian herb mix good pinch of Kosher salt 1 pound boneless, skinless, chicken breasts
- Place the first 4 ingredients in a gallon size plastic bag. Add in the chicken and squeeze to mix and cover the chicken. Set on the counter for about half an hour.
- Preheat your grill pan and liberally spray with cooking spray.
- Place the chicken on the grill and cook on one side for about 10 minutes and flip over and cook for another 8 minutes. Check with a knife to make sure the chicken is cooked all the way through.
Roasted Corn & Red Pepper Farro Salad Adapted from Alexandra’s Kitchen Yield - 5-6 large servings
2 ears of corn 2 red bell peppers Kosher salt freshly ground black pepper olive oil 1 cup farro 1 bunch cilantro 1 red onion 2 tablespoons olive oil juice of one lemon salt and pepper
- Preheat the oven 450 F and set a pot of water on the stove to boil.
- Cover a baking pan in foil and spray with cooking spray.
- Cut the corn kernels off the ears of corn and chop the red peppers to the size of the kernels of corn.
- Toss the corn and peppers on the baking sheet with a liberal dosage of salt, black pepper, and olive oil.
- Roast for 15-20 minutes or until the corn is roasted and the peppers are soft.
- Add the farro to the boiling water with a big pinch of salt. Cook for 15 minutes or until the farro is al dente.
- Chop the cilantro and red onion and add to a large bowl.
- When the farro is cooked, drain and add to the cilantro and red onion.
- Squeeze the juice of a lemon over the farro and add the olive oil, salt, and pepper. Toss to combine.
- Add in the roasted corn and peppers. Taste and add more salt, pepper, or oil as needed.