Vegan Friendly Recipes – Asian Farro Salad

My very vegan neighbor Francisco made this recipe & I tried some and fell in love. So I had to have his recipe and try making it myself. I was afraid the Girl Who Thinks She’s a Bird would eat the entire bowl. But I’m glad she didn’t because I would have had to fight her for it. If you’re looking for a meat-free salad, this one should go on your “must-make” list.

Ingredients
2 cups farro, cooked
1 can red kidney beans, drained
1/4 cup & 2 tablespoons brown rice vinegar
2 cloves garlic, minced
zest of and juice of 2 limes
1 1/2 teaspoons dried ginger
1 1/2 teaspoons crushed red pepper {more if you like it spicy}
3/4 cup mung bean sprouts {How to grow your own sprouts}
1/2 cup cilantro, chopped
1/2 cup green onions, sliced
1/2 teaspoon salt

Directions

Cook the farro in a rice cooker. Add 2 cups farro and 4 cups of water to the rice cooker and cook for roughly 45 minutes for whole grain farro {less for pearl}. If your rice cooker has settings for various types of grains or rice, use the “brown rice” setting. If you don’t have a rice cooker, you can cook the farro over the stove. Just add the farro and water to a large pot, allow the water to reach a rolling boil and reduce the heat, stirring the farro to prevent it from sticking to the bottom/sides of the saucepan. Cover and cook until chewy, tender, or mushy. Exact cooking time can vary from 15 to 40 minutes, depending on the type of farro you use and the texture you prefer.

Combine rice vinegar, garlic, lime zest and juice, ginger and red pepper in a large bowl and mix well. Add farro, kidney beans, mung bean sprouts, cilantro, green onions, salt and toss to coat.

Looking for some more tasty vegan recipes? You’ll love this cookbook:

 Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less