Room temp farro salad for lunchtime emergency feeding:
Cooked farro — 1 c farro cooked in 1 c apple cider and 2 c water; OR 1/2 c apple cider vinegar & 2-1/2 c water (can use less water and drain after cooking 25+ minutes
Lemon vinaigrette — 1 lemon juiced, with 4x olive oil, S&P. Optional: minced garlic (Don’t need full quantity for this recipe)
Blanched broccoli or uncooked arugula
Parsley, minced (optional addition: mint)
Fresh tomatoes, cut up
Pepitas or pistachios
Optional: sliced radishes
Cook 1 c farro (rinsed) in 2 c water and 1 c apple cider (or 1/2 c vinegar and 1/2 c water) for 25+ mins. Drain if needed. Mix with lemon vinaigrette.
Blanch broccoli in pot of salted water for less than 5 minutes. Drain on sheet pan to cool. Cut up tomatoes.
Mince herbs — parsley and perhaps mint.
Mix together: farro mixed with vinaigrette, broccoli (or arugula), grated parmesan, tomatoes, pepitas (or pistachios)
optional: sliced radishes
Inspiration: Charlie Bird’s farro salad, NY Times