It’s Been Farr(o) Too Long
The excitement is palpable, at the very least, mine is. It’s been nearly two years since SNP brought a nutrition event to a school lunchroom. The good news is, we’re back!
Over the last decade, I have had the privilege of bringing some incredible nutrition events to students, my favorites being the Alphabet Produce Train and the SNP Great Green smoothie. This year, we are bringing SNP’s Great Grain Salad, a delicious salad made with farro, roasted sweet potatoes, parsley, and a lemon vinaigrette. It is scrumptious. And so far, the students agree. When they look at the salad, I mention its farro and get the same puzzled expression. “What is it?” “Try it” I tell them, explaining that farro is like brown rice. I am pleasantly surprised not only by how many students are trying it (significantly better received than the green hummus by the way), but by how many are actually finishing their portions. Coupled with a nutrition education card with both the recipe and information on whole grains and fiber, the event has been both satisfying and fun. Last fall, the highlight for me was developing the recipe with SNP chefs. We were all eagerly anticipating the return of our nutrition special events. Delivering the farro salad to students’ trays reminds me why I do what I do. Nutrition education is a small piece of what these events bring to our students. They get excited to see and taste something new and talking with the students over lunch gives them an appreciation for what we are working so hard to accomplish at SNP.
If you have never tried farro, here’s the recipe the students are sampling. Give it a whirl and let us know what you think.
SNP’s Great Grains Salad
1 cup farro
2 medium sweet potatoes peeled and diced in 1/2” pieces
1/2 cup chopped parsley
3 Tablespoons oil (olive or vegetable)
1 teaspoon salt
Vinaigrette
1/3 cup oil (olive or vegetable)
1/4 cup lemon juice
2 Tablespoons orange juice
1 small clove garlic, minced
1/2 t Dijon mustard
1/2 t salt
Directions
In a saucepan cook farro in 4 cups water and 1 teaspoon salt for 30 minutes or until farro is tender
Drain any extra water and move to bowl to cool
Toss diced sweet potatoes in 3T oil and roast for 35 minutes at 375
For dressing, add all ingredients to a jar or container with tight lid and shake/mix well
Assemble salad by tossing dressing with cooked farro, roasted sweet potatoes, and chopped parsley Serve immediately & ENJOY!
