Farro salad gets a refreshing crunch from fresh radishes and carrots—perfect for crisp early Autumn nights on the porch.
1/2 cup extra virgin olive oil, divided
1 onion, finely chopped
2 garlic cloves, finely chopped
2 cups farro
4 cups carrot juice or vegetable broth
2 tablespoons light brown sugar
1 1/2 teaspoons salt
2 carrots, diced
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 avocado, diced
1 shallot, minced
6 radishes, very thinly sliced
1/4 cup fresh cilantro leaves
1/4 teaspoon cracked black pepper
How to Make It
Heat 1/4 cup oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until translucent. Add farro; cook, stirring constantly, 2 minutes. Stir in carrot juice, brown sugar, and salt. Cook, stirring occasionally, 20 minutes.
Stir in carrots and 2 cups water. Cook 10 minutes or until carrots and farro are tender. Drain; toss with remaining 1/4 cup oil, and let cool.
Combine farro mixture, lemon zest, and remaining ingredients in a large bowl. Serve immediately.
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