Rainbow Salad With Farro

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Rainbow Salad With Farro

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  • Show Name

So Many Salads

  • Show Name

So Many Salads

  • Show Date
September 11, 2021
  • Show Date
September 11, 2021
  • Cook

Debbie Zimmerman

  • Cook

Debbie Zimmerman

Description

Serves: 4-6

  • Ingredients
  • ✓ 1 cups farro, uncooked
  • ✓ 2 cups low sodium vegetable broth
  • ✓ 1 cup water
  • ✓ 1 quart baby spinach or kale
  • ✓ 2 cups shelled edamame or English peas
  • ✓ 1/2 cup diced red bell pepper
  • ✓ 1/2 cup diced orange pepper
  • ✓ 1/4 cup chopped red onion
  • ✓ 1/2 cup white raisins
  • ✓ 1/4 cup lime juice
  • ✓ 4 tablespoons balsamic vinegar
  • ✓ 1 cup fresh or frozen pineapple, diced
  • Instructions
  1. In a 3-quart saucepan, combine the farro*, vegetable broth and water, bring to a boil.
  2. Reduce heat to low, cover and simmer for 45-50 minutes or until tender.
  3. Let cool.
  4. Transfer farro to a mixing bowl and stir in remaining ingredients. Chill before serving.

*To quicken the cooking process, soak farro overnight covered in water just as you would dry beans.

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