When I was done it was soooooooooo delicious eventhough I put long grain white rice in it instead of farro and instead of just onion and carrots I used onion, carrots and 3/4 cups celery. Everything else is pretty much like the recipe found on: http://smittenkitchen.com/2011/01/mushroom-and-farro-soup/
Plus, it's healthy, filling and with lots of texture. I think next time I will even add Half a pound of sliced sirloin steak to the pot. That would make it even heartier. I give the smitten kitchen soup 5 out of 5 stars, 10 out of 10 points, 2 thumbs up.
Below is a pic of the farro salad I made last night, I had that with salmon slice. Plus, also pic of the mushroom rice soup which was beyond delicious.
My Recipe to farro/tabulleh salad:
Cook 1/2 cup dry farro to directions
(basically cook in quart of boiling water for 15 minutes, drain, set aside to COOL off, it will make about 1 cup cooked farro)
1 large cucumber diced
2 Romano tomatoes diced
3 green onions sliced
1/4 cup red onion (or just add mire green onion, I like using both for different flavors each has)
1/4- 1/2 cup minced parsley (to make more tabulleh flavored add more parsley not just 1/4 cup)
Dressing:
Lemon juice-1 lemon
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1/8 teaspoon cumin (a pinch)
1/8 teaspoon oregano (a pinch)
1/4 teaspoon dry mint
1 minced fresh garlic or pinch garlic salt
Pinch of salt and pepper
1. Cook the farro and set aside to cool off
2. Dice all the veggies and mix into the farro on large salad bowl
3. Mix the dressing separately then add to the salad bowl
4. Let it sit for 20 minutes to overnight before serving
This will serve 4.
Prep time 25 minutes
Now for mark: mark will be coming out with 16 shades of make up: mark powder buff and min-a-real foundation make up beginning March 2012!!! I'm so excited. If you'd like to see other things on my site see my mark website.
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