Let’s talk farro. It’s only my favorite grain ever: chewier than rice, heartier than quinoa, and perfect with any and every flavor you can possibly imagine. If it weren’t so expensive I would probably have it every single day (note to CostCo: please carry more farro. Please).
Something I love almost as much as farro, though, is pesto salads. I like that they are simple with BOLD flavor, go with almost every meal, are highly customizable and don’t require refrigeration (as long as there’s no animal protein). Plus they’re, like, SUPER PRETTY. And isn’t that what food is all about? Looks?
- 1.5 cups dry farro
- 4 cups chicken or vegetable stock
- 1 batch Simple Arugula Pesto
- 2 cups spinach, very finely chopped (I processed mine in the food processor)
- Additional veggies: peas, asparagus, more spinach, bell peppers, chopped tomatoes, winter or summer squash (cook as desired), cucumbers, etc. (all are optional to customize the salad to what you like)