This might be my new favorite spring salad. It has a ton of protein in the edamame which is a good thing and the farro is chewy like a pasta creating the perfect combination of textures. I am not kidding. Make this one. It is amazing.
You can use any type of vinaigrette you like. I have tried this with both a basic balsamic vinaigrette and an orange champagne vinaigrette. Continue reading
I have been trying to spruce up the grains these days. I mean brown rice gets a little boring. Israeli CousCous (or sometimes known as Pearl CousCous) on the other hand is quite interesting. Add some veggies in there and you have something to write home about. This is actually a Chefanie Wambach recipe – she uses quinoa – but delicious nonetheless.
If you are unfamiliar with Israeli CousCous it is much larger than its common counterpart. When it cooks up it is pasta like, or rather orzo-ish. I served this with grilled trout, but you can serve it with anything you fancy.
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