Rose & Steve's Recipes

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==== Farro Salad with Peas and Feta ====

This delicious Farro salad has peas, arugula, feta, and a juicy lemon dressing. It's light, fresh, and ready in 30 minutes or less! 

===== Ingredients =====

//For the lemon vinaigrette://

  * 1/4 cup olive oil
  * 2 tablespoons lemon juice (from 1 lemon)
  * 1 clove garlic minced
  * 1/4 teaspoon Dijon mustard
  * 1/4 teaspoon minced fresh thyme
  * Salt and freshly ground black pepper

//For the salad://

  * 1 tablespoon olive oil
  * 2 cups farro semi-pearled or pearled (see note 1)
  * 3 1/2 cups water
  * Salt and freshly ground black pepper
  * 1 cup frozen peas thawed (more is FINE!)
  * 3 cups arugula (about 3 1/2 ounces)** OR**
  * 1 cup of mint, or both. 
  * 3 tablespoons minced fresh dill
  * 4 ounces crumbled feta cheese for serving

===== Instructions =====

  *     To make the vinaigrette, in a large serving bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Set aside.
  *     To cook the farro, in a medium saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about 2-3 minutes.
  *     Add water and salt to taste (I like 1 teaspoon) and bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about 15-18 minutes.
  *     Drain through a fine-mesh sieve, then spread farro out in a single layer on a rimmed baking sheet to cool to room temperature.
  *     To the serving bowl with the vinaigrette, add cooled farro, peas, arugula, dill, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine and sprinkle with feta.
  * 
Notes

    Farro: Look for semi-pearled or pearled farro (not whole farro). These types have some or most of the grain removed and the quickest cooking time.