Farro is an ancient grain that's begun to grow in popularity. It's high in protein and fiber, making it a great grain choice. You can typically find it prepackaged in specialty food stores, or look for it in the bulk bins at your local natural foods store. Substitute wheat berries if you can't find it.
Yield: 6 servings
- 1 cup uncooked farro
- 4 cups chicken stock
- ½ tsp kosher salt (if using unsalted salted stock)
- ¼ cup fresh lemon juice
- 2 tbsp Dijon mustard
- 1 garlic clove, smashed and minced to a paste
- ⅓ cup extra-virgin olive oil
- ⅔ cup thinly sliced radish
- ½ cup thinly sliced shallot
- ¼ cup chopped fresh flat-leaf parsley
- 1 (3-oz) log goat cheese, crumbled
- Freshly ground black pepper
- 6 cups arugula
- Cook farro in boiling chicken stock for 30 minutes or until pleasantly chewy.
- Drain farro; place in a large bowl.
- Sprinkle with salt and toss.
- While farro cooks, whisk juice, mustard, and garlic together in a medium bowl. Slowly add oil to juice mixture, whisking constantly.
- Pour vinaigrette over hot farro; toss.
- Let stand 30 minutes at room temperature, stirring occasionally. Stir in radish, shallot, and parsley.
- Sprinkle farro with goat cheese and pepper.
- Adjust seasoning as needed. Serve over a bed of arugula.
Featured Ingredient: Arugula
Arugula is a peppery green and is delicious mixed with other greens in salads, or tossed with balsamic vinaigrette and spread over baked pizzas. It can even be sautéed or steamed like spinach, and is wonderful tossed in hot pasta dishes. Arugula is easy to find in the grocery store (most often as "Baby Arugula"); however, we think that by growing arugula yourself, you'll experience much more (and better) flavor. Learn how to grow your own arugula.
Article by Julianna K. Grimes, owner of Black Sheep Kitchen in Birmingham, AL.