5 Servings 30 min Cook
5 Cup Organic Italian Pearled Farro
1 Tsp Salt
2 Tbsp Sugar
2 Tbsp, crumbled Bay Leaf
3 Cup Vegetable Broth
8 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 Dash Salt
1 Cup Parmesan Cheese
2/3 Cup Pistachio Nuts
2 Cup Arugula
1 Cup Parsley
1 Cup Spearmint
1 Cup cherry tomatoes Cherry Tomatoes
1 Cup slices Radishes
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.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt.
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.
