Spring Farro Salad

It’s spring (even if Minnesota doesn’t know it yet). This Spring Farro Salad celebrates fresh spring produce with a handful of simple ingredients. Add this grain salad to your weekly meal prep and top it off with chickpeas, pan-seared tofu, or chicken breasts for a satiating and delicious lunch.

Farro

Farro is a variety of wheat originating in the Mediterranean. This whole grain is not gluten-free and expresses a rich, and nutty flavor. When cooked through, farro has a delicious chewy and tender bite, making it one of my favorite in-tact grains to work with. 

Farro can be purchased pearled, semi-pearled, or whole. Pearled farro has had it’s outer bran layer removed. Because of this difference in processing, pearled, semi-pearled, and whole farro require different cooking times.

Pearled farro is the most common type of farro sold in the United States. However, I often find that my packages are not necessarily labeled. Because of this, use your packaging instructions for cook time guidance and don’t be afraid to test for doneness by taking a bite!

Veggies

I use English peas and arugula in my spring farro grain salad, but I also love adding:

• chopped green beans. Simply add these when you add your other veggies.
• chopped asparagus. Simply add this when you add your other veggies
• spinach. Simply add this when you add your other veggies
• radishes. Add sliced radishes to top off your salad for a fresh crunch.
• cucumbers. Add sliced cucumbers to top off your salad for a fresh crunch.

Let’s get cooking!

Spring Farro Salad

Yield: 4

It's spring (even if Minnesota doesn't know it yet). This Spring Farro Salad celebrates fresh spring produce with a handful of simple ingredients. Add this grain salad to your weekly meal prep and top it off with chickpeas, pan-seared tofu, or chicken breasts for a satiating and delicious lunch.

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Ingredients

• 1 medium shallot
• 2 1/4 cup broth
• 1 cup farro
• 1 cup baby arugula
• ½ cup english peas
• ¼ cup feta cheese
• ¼ cup pistachios
• 2 tbsp olive oil
• 1 tbsp chives, plus more for garnish
• Pinch of salt

Instructions

1. Prepare ingredients. Finely mince chives, dice shallot, removing the root and papery outer layer. Rinse farro in a mesh strainer.
2. Add chives and olive oil to a small pot over medium heat. Cook for 2-3 minutes, or until fragrant. Add shallots, and continue to cook until the shallots are translucent and tender, about 3-4 minutes.
3. Stir in farro and coat evenly in the aromatics. Add a generous pinch of salt and lightly toast the farro for 2-3 minutes.
4. Add broth and bring to a boil. Cover, and cook until the farro is tender, about 30-35 minutes.
5. Note: cooking time will vary depending on if your farro is pearled, semi-pearled, or whole. I’m using semi-pearled farro, but follow the cooking length suggested on your farro’s packaging for best results.
6. With 5 minutes remaining, remove the cover and stir in the pea and arugula. Continue cooking uncovered until the broth is absorbed and the peas are tender.
7. Fluff with a fork, and stir in feta and pistachios. Top with additional fresh chives and enjoy!