Farro is a healthy whole grain that Italians have been eating for years in recipes ranging from salads to soups. Farro is high in fiber, plant protein, magnesium, B3 and zinc. I love it for it’s hardy chewy texture and delicious nutty flavor.
Whenever I make this salad I make sure that there is enough to last whole week so I can snack on when I come home after long hours at work.
Wash and boil the farro until tender but not overcooked. Use semi-pearled farro. If you only find whole farro make sure to soak it in water overnight before you cook it.
Dice the carrots, the peppers and the cucumbers.
Add the celery, the sun-dried tomatoes, the fennel and and the scallions.
Boil the farro, drain and add to the vegetables. Toss well.
Zest and squeeze the lemons in a bowl. Add the olive oil, the pepper and the salt. Whisk and drizzle this dressing over the farro vegetables mixture. Toss well.
Add the arugula and the slivered almonds. Toss gently, adjust the seasoning and enjoy
- 2 . cups farro
- 6 cups water
- 1 red bell pepper, diced
- 3 few rainbow carrots, peeled and diced
- 2 .celery stalk, diced
- 4 scallion, diced
- ½ chopped fresh fennel
- 1 cup diced dry sun-dried tomatoes
- ½ cup slivered almonds
- 4 . cups fresh baby arugula
- 4 . lemon
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- salt to taste
- Place all the vegetables and the sun-dried tomatoes in large salad bowl.
- Combine the water and farro in a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and spoon over the vegetables.
- Zest the lemons and squeeze the juice in a bowl. Add the olive oil, the pepper and the salt. Drizzle over the farro and toss well.
- Add the arugula and the slivered almonds. Toss gently, adjust the seasoning and enjoy.