The last few months I did my fair share of feasting on big rich heavy meals. I ate more red meat in a month than I usually do all year long. I was drinking bigger red wines to match those big food flavors. By the time January rolled around, I was so ready to get back to my normal mode of eating and wine drinking. More salads, vegetables, fruit, chicken, fish and lighter leaner wines with more acidity and less alcohol. I was craving Mediterranean food and flavors (I think I always crave Mediterranean food after I feel out of whack eating wise).
I found a recipe for a freekeh salad in “Sirocco” by Sabrina Ghayour. I could not find freekeh so I substituted farro. (difference between farro and freekeh) The salad is beautiful with the pomegranate seeds, dried cranberries and a sprinkling of dill and cilantro. Ghayour mentions she likes to make this salad for a party (wish I would have made it over the holidays to balance all the red meat!) The recipe makes a big bowl, it is satisfying on its own or with a simple salad, part of a buddha like bowl with a poached egg on top or yes, with a protein like chicken! The flavors are even better the next day.
Wine Pairing: A light dry red wine with low alcohol and little to no oak aging. A light style Pinot Noir, Beaujolais or Crianza Rioja
Farro Salad with Pomegranate Seeds, Dried Cranberries and Almonds
- 2 cups farro
- 1 small red onion diced
- 6 oz. dried cranberries
- 6 oz. toasted almond slivers
- 1/8 cup dill chopped
- 1/2 cup cilantro leaves chopped
- 1 1/2 cup pomegranate seeds
- 1/2 cup pomegranate molasses
- generous drizzle of extra virgin olive oil
- Cook farro according to package directions. Drain farro in a strainer and rinse with cold water.
- In a large bowl add the drained farro and all the remaining ingredients and mix thoroughly.
- Cover and refrigerate for at least 1 hour.