Farro-and-Red Pepper Salad with Sesame and Ginger
March 2010
Makes: 4 servings
- 3 tablespoons sesame oil
- 1 1/2tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 finely chopped clove garlic
- Salt and pepper
- 2 cups cooked and cooled Farro
- 1 diced red bell pepper
- 1/3cup finely chopped scallions
- In a large bowl, whisk together 3 tablespoons sesame oil, 1 1/2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon grated fresh ginger, 1 finely chopped clove garlic and 1/4 teaspoon each salt and pepper. Stir in 2 cups cooked and cooled farro, 1 diced red bell pepper and 1/3 cup finely chopped scallions.