Farro Salad

Ingredients

• Farro

  Pereg

  1 cup uncooked or 180g

• Salt

  Table

  1 tsp or 6g

• Bay leaf

  Dried

  2 leaf or 0.4g

• 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. Combine the farro, salt, whole bay leaves, and vegetable broth in a medium saucepan. Bring to a gentle simmer, then cook uncovered until the farro is tender and most liquid is absorbed, about 30 minutes; add a splash of water if the pot dries out before the grains are done. Drain any excess, spread on a tray to cool slightly, and discard the bay leaves.
2. In a large bowl, whisk the olive oil and lemon juice until blended.
3. Add the cooked farro to the bowl with the dressing and toss to coat. Mix in the Parmesan and pistachios, then gently fold in the arugula, parsley, basil, mint, cherry tomatoes, and radishes. Taste and adjust seasoning as needed.