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Heather's Dish

Heather's Dish

Arugula Pesto Farro Salad

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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!)

ARUGULA PESTO FARRO SALAD

  • 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.

Now if you’ll excuse me I’m going to…errr….ummm…I don’t remember.

 

Guess it means snuggle time!

 

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10 Comments

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Comments

  1. Laurie {Simply Scratch} says

    May 8, 2012 at 6:54 am

    Oh how I heart pesto! This sounds fantastic Heather!

    Reply
  2. Tina @ Best Body Fitness says

    May 7, 2012 at 11:37 am

    I miss you! I’m SOOOO glad we finally got to hang out in person. <3

    Reply
    • Heather says

      May 7, 2012 at 3:14 pm

      i know, i miss you too! the weekend was too short 🙁

      Reply
  3. Blog is the New Black says

    May 7, 2012 at 11:11 am

    Sigh. Another recipe that is just tempting me from this side of the computer!

    Reply
  4. Jamie says

    May 7, 2012 at 11:06 am

    Two things…. I love farro, even have a box or two in my cupboard, but just never think to take it out and cook it! I also love it in salads. And I’ve so long wanted to try making an arugula (which I adore) pesto…thanks for the double inspiration!

    Reply
  5. Lauren says

    May 7, 2012 at 11:03 am

    I still don’t think I’ve ever cooked with farro but I keep hearing how awesome it is. This recipe looks awesome. I too love making dishes with pesto.

    Reply
  6. Liz @ Tip Top Shape says

    May 7, 2012 at 10:41 am

    I love farro! I discovered it a few years ago and it quickly became a favorite of mine. Great recipe!!

    Reply
  7. Lindsay @ The Lean Green Bean says

    May 7, 2012 at 10:24 am

    omg this is RIGHT up my alley!!! so glad i got to meet you this weekend. you look great 🙂

    Reply
  8. Emilie @ Emilie's Enjoyables says

    May 7, 2012 at 10:14 am

    After this and Jessica’s recent recipe for strawberry and goat cheese farro, I really need to get some in my pantry!

    Reply
  9. Kristina says

    May 7, 2012 at 9:23 am

    I love pesto too, and this looks beautiful – sounds fresh and tasty.

    Reply

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