“Comforting” isn’t a word I usually associate with salads, but this week I put together five grain salads that fit that bill. Over the years I have developed a number of delicious whole grain salads that combine various grains with vegetables, herbs and often nuts, tossed in a tangy dressing. I have also married many a grain and vegetable in a pilaf. I decided to bring both concepts together in hearty salads that I’m calling “skillet salads;” each one is heated through in a skillet just before serving.
You can get ahead on all of these by cooking the grains or noodles ahead. Whole grains freeze well and keep in the refrigerator for three days. Then it’s just a question of preparing vegetables, herbs and dressing. Even if you don’t cook the grains ahead you can prepare the other ingredients while they’re simmering.
I make a meal of these at lunch, and serve smaller portions as sides or starters for dinner. If you want to serve the warm, tangy grains on a bed of salad greens I recommend spinach or sturdy greens like frisée or dandelion greens that will stand up to the heat of the salad and won’t wilt beyond recognition when topped with something warm.
Skillet Beet and Farro Salad
This hearty winter salad can be a meal or a side dish, and warming it in the skillet makes it particularly comforting. Cook your farro until you see that the grains have begun to splay so they won’t be too chewy and can absorb the dressing properly.
For the Salad:
2 medium or 3 small beets, roasted
1 cup farro, soaked for 1 hour in 1 quart water
Salt to taste
1 ounce lightly toasted pistachios (scant 1/4 cup)
1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint
Freshly ground pepper
For the Dressing:
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 small garlic clove, minced or pureéd
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
2 tablespoons walnut oil
Crumbled feta for garnish (optional)
1. Roast the beets and meanwhile cook the farro. Place in a medium saucepan with the soaking water and bring to a boil. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until the grains have begun to splay. Turn off the heat and allow to sit for 15 minutes or longer in the water. Drain through a strainer set over a bowl.
2. While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic, and mustard. Whisk in the oils. Pour into a wide frying pan or saucepan and add to the farro, along with a couple of tablespoons of the farro cooking water. Peel and dice the beets and add, along with the herbs and pistachios. Stir over medium heat until heated through and serve, with a little feta sprinkled over the top if you wish.
Yield: Serves 6
Advance preparation: The cooked farro and the roasted beats will keep for 3 or 4 days in the refrigerator.
Nutritional information per serving (6 servings): 304 calories; 19 grams fat; 2 grams saturated fat; 5 grams polyunsaturated fat; 11 grams monounsaturated fat; 0 milligrams cholesterol; 27 grams carbohydrates; 3 grams dietary fiber; 61 milligrams sodium (does not include salt to taste); 6 grams protein
Note: If you want to reduce the fat and calories in this dish, substitute buttermilk for some of the oil. Be careful not to allow the dressing to come to a boil when you heat it in the pan or the buttermilk will curdle.
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
Recipes for Health: Skillet Beet and Farro Salad
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Recipes for Health: Skillet Beet and Farro Salad
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Recipes for Health: Skillet Beet and Farro Salad
