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Categories:
farro low-sodium extra-virgin olive oil red wine vinegar kosher salt baby arugula grape tomatoes green apple hothouse cucumber orange
Viewed: 67 - Published at: 7 years agoIngredients
- 2 cups farro
- 4 cups low-sodium chicken stock
- 1/3 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper
- 3 cups baby arugula
- 1 pint grape tomatoes, sliced in half lengthwise
- 1 green apple, diced
- 1 hothouse cucumber, sliced into 1/4-inch-thick half moons
- 1 orange, peeled and cut into segments ("supremes")
Method
- Place the farro in a large bowl and cover with cold water.
- Soak for 30 minutes.
- Then put the farro in a large pot and cover with the chicken stock and 4 cups cold water.
- Set over high heat and bring to a boil.
- Turn down the heat to a simmer and cook uncovered until the farro is tender, 25 to 30 minutes.
- Drain the farro and toss with the olive oil and red wine vinegar.
- Season with some salt and pepper.
- Allow to cool slightly.
- In a large bowl, toss the farro together with the arugula, tomatoes, apples, cucumber and orange supremes.
- Refrigerate until ready to serve.
