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Nothing helps sooth the pain of a very long hump day like a garlic Dijon roasted Halibut and and Tex-Mex Farro Salad. Everything came out perfect. It was a wonder mix of white Halibut and a tasty summer salad featuring my new favourite grain, Farro. Normally the salad is made with brown rice but I decided to mix things up with Farro instead. I find Farro has a much better flavour than brown rice Here's the cooking directions to reproduce this cook for yourself. Halibut (Cooked at 400 F indirect over a split Firebox (smoked with plum wood) Marinaded overnight. Halibut Marinade: - 1/4 Cup of Dijon Mustard - 1/8 cup or Lemon Juice - Fresh Minced Cilantro - Fresh pan roast Garlic and minced Shallots (roasted in Butter) - Dizzy Pig Shakin' the Trees rub Tex-Mex Farro Salad: Serves 4 People - 1 1/2 Cup of Rinsed and Steamed Farro. (I used a Fench Oven and a Butane stove to slowly simmer the Farro over 30 minutes). Bring to a boil over 10 minutes and simmer for 20-25 minutes. - 1 Diced Peeled Cucumber - 1/2 a diced purple onion - 1 diced Yellow Mango - 2 cups of diced Tomatoes - 1 can of Black Beans - 1/8 cup of Parmesan or Feta depending on your preference - 1/4 Cup of minced Cilantro Vinaigrette Dressing: - 1/8 Cup of Lemon Juice - 1/8 Cup of Honey - 1/8 Cup of dry White Riesling Wine - Ground Peppercorn - 2 Pinches of Kosher Salt