Farro Salad

Ingredients

• Farro

  Earthly Choice

  1 cup or 180g

• Salt

  Table

  1 tsp or 6g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Lemon juice

  Raw

  4 tsp or 20g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

• Pistachio nuts

  Nuts, raw

  8 tbsp or 62g

• Arugula

  Raw

  2 cup or 40g

• Parsley

  Raw

  8 tbsp or 30g

• Basil

  Fresh

  8 tbsp, chopped or 21g

• Spearmint

  Fresh

  8 tbsp or 46g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Radishes

  Raw

  ½ cup slices or 58g

Directions

1. In a medium saucepan, bring farro, salt, whole bay leaves, and broth to a simmer. Cook until farro is tender and liquid evaporates, about 30 minutes. If liquid evaporates before farro is done, add a little more water. Let farro cool, then discard bay leaves.
2. In a salad bowl, whisk together olive oil, lemon juice, and a pinch of salt.
3. Add the cooked farro, Parmesan cheese, and pistachio nuts to the bowl with dressing and mix well. Gently fold in arugula, parsley, basil, spearmint, cherry tomatoes, and radishes.