Mediterranean Farro Salad Recipe
- 1 1/2 cups organic farro
- 1 teaspoon salt
- 1 cup julienne sun dried tomatoes
- 3/4 cup toasted pine nuts
- 2 cups arugula
- 2 tablespoons chopped Kalamata olives
- 1 clove garlic minced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- dash or two of pepper
In a medium sauce pot, bring 4 cups of water to boil. Add teaspoon of salt and farro; boil until farro is tender, about 25 minutes. Drain and set aside to cool.
In a large frying pan, spread nuts in one layer. Toast pine nuts over medium heat until the nuts are toasty and golden brown. Remove from heat.
In a large bowl, mix together all ingredients. Adjust olive oil, salt and pepper as desired.
Serving: 86gCalories: 305kcalCarbohydrates: 10.9gProtein: 4.6gFat: 28.8gSaturated Fat: 3.3gSodium: 623mgFiber: 2.9gSugar: 4.8g