Farro Salad

Ingredients

• Organic Italian Pearled Farro

  Nature's Earthly Choice

  1 ¼ cup or 215g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Pistachio nuts

  Nuts, raw

  ⅔ cup or 82g

• Arugula

  Raw

  2 cup or 40g

• Parsley

  Raw

  1 cup or 60g

• Spearmint

  Fresh

  1 cup or 91g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Radishes

  Raw

  1 cup slices or 116g

Directions

1. In a medium saucepan bring farro, salt, sugar, bay leaves and broth to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the 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 farro, cheese, and pistachio nuts, and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish, and flaky salt to taste.

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