Farro is an Italian whole grain that is similar in flavor to barley or spelt…it’s not barley or spelt; it’s farro. A great source of fiber and minerals, it’s a lighter grain and very delicious in the summer as a salad.
Makes 3-4 servings
3 cups spring or filtered water
1 cup farro, rinsed well
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ cup fresh/frozen fava beans (or baby lima beans)
½ cup fresh/frozen baby peas
2 cups baby arugula
3 plum tomatoes, diced, do not seed
3 sprigs fresh basil, leaves removed, left whole
Place water and farro in a sauce pan over medium heat and bring to a boil. Add a generous pinch of salt, cover partially and reduce heat to low. Cook until farro has absorbed all liquid, about 25 minutes. Remove from heat and stir in oil, vinegar and a light seasoning of salt to taste.
While the farro cooks, bring a pot of water, with a pinch of salt, to a boil. Cook fresh fava beans for 3 minutes. Add peas and cook 1 minute more. Drain well and cool in a bowl of ice water to stop the cooking. Drain again. Gently fold fava beans and peas into farro mixture.
To serve, arrange arugula on a serving platter and drizzle lightly with olive oil. Just before serving, stir tomatoes and basil into farro, taking care not to break the grain or peas too much in the mixing. Spoon onto arugula and serve.