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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.