Saturday, March 31, 2012

Farro and spinach salad

Last night I wanted my grains and protein and veggies, but didn't want the usual beans and pasta and kale, so I threw this together for some really delicious balanced-meal springtime food. Recommended cooking times for farro vary wildly so just go by whatever your package says. Mine took about half an hour, which is plenty of time to get the rest of the ingredients together.

1 c farro
1/2 stock cube in at least 4 c water
2 eggs
olive oil
5 stalks asparagus, sliced into small pieces on the bias
4 oz spinach, coarsely chopped
2 green onions, white and green parts thinly sliced
5 cherry tomatoes, quartered
juice of 1 lemon
2 oz crumbled feta
salt and pepper to taste

Bring the farro and stock to a boil then let simmer, covered, until the farro is tender and chewy. Meanwhile, prepare everything else: hard-boil and coarsely chop the eggs, saute the asparagus in some olive oil over medium heat until charred in a few spots, and prep the other veggies. When the farro is done, drain it if needed, then toss everything together in a large bowl until it's well mixed and the spinach is a bit wilted from the heat of the farro. Adjust the salt, pepper, lemon, and oil to taste, and enjoy.

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