Let’s talk farro. It’s only my favorite grain ever: chewier than rice, heartier than quinoa, and perfect with any and every flavor you can possibly imagine. If it weren’t so expensive I would probably have it every single day (note to CostCo: please carry more farro. Please).
Something I love almost as much as farro, though, is pesto salads. I like that they are simple with BOLD flavor, go with almost every meal, are highly customizable and don’t require refrigeration (as long as there’s no animal protein). Plus they’re, like, SUPER PRETTY. And isn’t that what food is all about? Looks?
I thought so.
This made a massive batch of farro salad which I ate daily for lunch with peas, spinach or asparagus stirred in and either chicken or fried eggs on the side. I found that the longer it sat in the fridge the better the flavors were and the chewier the farro got. Plus it was nice to not have to think about lunch…there’s already too much thinking that goes into my days now and subsequently too much forgetting. Mommy brain ain’t no joke! (yay grammar!)
- 1.5 cups dry farro
- 4 cups chicken or vegetable stock
- 1 batch Simple Arugula Pesto
- 2 cups spinach, very finely chopped (I processed mine in the food processor)
- Additional veggies: peas, asparagus, more spinach, bell peppers, chopped tomatoes, winter or summer squash (cook as desired), cucumbers, etc. (all are optional to customize the salad to what you like)
Bring the stock to boil in a large pot; add the farro and boil for about 25-30 minutes until tender and chewy. Please note that some farro brands will cook differently; the kind I used was from the bulk section at Whole Foods and required about 25-30 minutes. When the farro is done drain it and toss with the spinach – this allows the spinach to wilt. Stir in the pesto while the farro is warm until distributed evenly. Stir in desired veggies, or just leave it as-is! Serve warm, at room temperature, or cold.
Guess it means snuggle time!