Farro Salad with Arugula and Feta

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By Organize Yourself Skinny

Farro is so versatile and can be used in soups, salads and any recipe that would call for rice or other grains.

Serving Size: 5 | Prep Time: 5 mins | Total Time: 30 mins

  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves, grated or finely minced
  • 2 tsp lemon juice
  • Pinch salt and pepper
  • 1 cup farro (pearled or whole grain)
  • 2 cup chicken broth (you can also use vegetable broth)
  • 2 cup arugula
  • 1 cup crumbled feta cheese
  1. In a small container mix together olive oil, garlic, lemon juice, salt, and pepper. Set aside.
  2. In medium saucepan combine farro and chicken broth, bring to a boil. Reduce to simmer and let cook for 20 – 25 minutes or until it gets to the texture you like. Again, for a firmer texture use less liquid and for a softer texture use more liquid. **Special note. If you use whole grain farro you will need to cook it about 10 -15 minutes longer. Remove from heat.
  3. Stir in olive oil mixture then add arugula. Once arugula is wilted stir in feta cheese. Stir until all ingredients are combined and evenly distributed. Give it a taste and add more salt and pepper if needed. Can be served warm or cold.
Make Ahead Instructions: This recipe can made completely ahead of time and stored in the fridge for lunches or dinners during the week. I have not tried to freeze yet but I think because it is so similar to rice that it should freeze just fine.

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