I love using fresh herbs when I’m cooking – to be honest, the more, the merrier. Dry herbs are convenient but they just don’t provide the same type of flavor. My advice – always use fresh herbs if you can! By the way, still waiting on my herb garden planter Matt *cough cough*.
I made a toasted farro salad with fresh mint and Italian parsley…and some other goodies.
I toasted a cup of dry farro before adding the vegetable broth. You don’t need to toast the farro if you’re in a hurry – I just like the flavor. I also buy Trader Joe’s 10-minute pre-cooked farro, but feel free to use raw farro if that’s what you have.
We’re not vegetarian, but we often eat like we are. One of my go-to protein substitutes is garbanzo beans.
The salad combines toasted farro, garbanzo beans, cherry tomatoes, feta cheese, toasted almonds, and my personal favorites – fresh mint and Italian parsley. With all of this flavor, there is no need for dressing.
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