Warm Farro & Cannellini Bean Salad with Dried Plums & Crispy Prosciutto
Italian whole wheat berries and cannellini beans add fiber and protein to this salad. It's good as a first course or on a buffet.
3/4 cup farro
3 tablespoons olive oil
2 ounces sliced prosciutto, cut into thin strips
2 small carrots, peeled, halved lengthwise and thinly sliced
3 stalks celery, thinly sliced on bias
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 fifteen-ounce can cannellini beans, drained and rinsed
1 cup quartered pitted dried plums (about 6 ounces)
1/4 cup chopped Italian parsley
In large saucepan, bring farro and 4 cups water to boil. Reduce heat and simmer about 15 minutes or until farro is tender; drain. In large skillet, heat oil over medium heat. Add prosciutto; cook, stirring frequently, about 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel. Add carrots, celery, fennel seed, salt and pepper flakes to skillet. Cook 5 minutes, stirring frequently. Add farro, beans and dried plums. Cook, stirring gently, until heated through. To serve, mound on platter; sprinkle parsley and prosciutto on top.
Tip: Farro (Italian whole wheat berries) is available in Italian markets or natural food stores. Barley may be substituted; cook according to package directions.
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