Farro is a wheat grain that you can enjoy on its own or in salads, soups, and the like. It’s pretty bland when it comes to flavor, but it’s full of health benefits, from tons of fiber to a huge protein punch to lots of antioxidant power! In other words, it’s super healthy and you should eat more of it. 🙂
You cook it like most other grains or rice – by boiling it in either broth or water. Then, while it’s cooling off, make a quick vinaigrette, which comes together in just minutes. And to finish, mix it in with some greens and veg and dinner/side dish/snack/whatever (!!) is all ready to enjoy.
This is so easy and most of the cooking time is hands off time while the farro is cooking. Definitely try this one and let me know what you think in the comments below!
- 1 cup whole-grain farro
- 2 cups low-sodium broth, any kind
- 1 teaspoon kosher salt
- 1/3 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons honey
- Freshly ground black pepper
- 2 cups arugula
- 1/4 cup red onion
- 1/2 cups shaved parmesan cheese
- In a medium saucepan, combine farro, broth and salt. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.
- Make dressing: in a medium bowl, combine the olive oil with vinegar, mustard, and honey and season with salt and pepper.
- Assemble salad: combine cooked farro, arugula, onion and parmesan. Drizzle dressing over salad and toss to coat. Enjoy!