Farro Blueberry Salad
1 cup farro, soaked overnight, drained*
½ teaspoon sea salt
2 cups blueberries
1 small cucumber, diced small
1 stalk celery, diced small
1 small red onion, diced small
1 tablespoon fresh chives, chopped fine
¼ cup chopped parsley
3 tablespooons extra virgin olive oil
3 tablespoons champagne vinegar
1 teaspoon maple syrup
Sea salt and black pepper to taste
- Place farro in a large saucepan, add 3 cups water and salt and bring to a boil. Reduce heat to low and simmer until soft, about 30 minutes. Drain and rinse with cold water.
- Combine vegetables and cooked farro in a salad bowl.
- Whisk together the vinegar, oil, maple syrup, salt and pepper in a small bowl. Add to farro mixture and toss gently. Serves 6
*We recommend soaking farro overnight before cooking to reduce the phytic acid, which is prevalent in all grains.