Categories: Farro and Vegetable Salad

Ingredients

• 4 cups chicken or vegetable broth
• 1 1/2 cups farro (see note)
• 1/2 tsp. kosher salt, plus more to taste
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup minced shallots
• Juice of 1 lemon
• 1 cup roughly chopped flat-leaf parsley
• Ground black pepper to taste
• 1 cup roughly chopped watercress
• 2 cups thinly sliced raw asparagus, peeled if necessary
• 1 cup thinly sliced radishes

Directions

1. Combine the broth, farro and salt in a saucepan over high heat and bring the mixture to a boil. Reduce the heat to maintain a simmer and cook uncovered for 30 minutes or until tender, but not mushy. Drain the farro if there is excess broth remaining, rinse with cool water and transfer to a large bowl.
2. Meanwhile, whisk together the oil, vinegar, shallots, lemon juice and parsley in a small now and season with salt and pepper to taste. Add the tomatoes, watercress, asparagus and radishes to the farro. Pour the dressing over the salad, and toss to combine. Serve at room temperature or refrigerate and serve chilled.

3. Note: If farro is unavailable in the rice and dried beans area, or “natural foods” aisle, substitute any wheat berry and adjust liquid and cooking time as necessary according to package directions.

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