Greens & Grains ~ Farro, Arugula, Caper, and Olive Salad
Author: 
Recipe type: Salad, Grain
 
Ingredients
  • 1 cup dry, uncooked farro
  • 2 c water
  • 1 can olives, sliced
  • .25 red onion, sliced very thinly
  • 2 T (handful) capers, drained
  • 2 T extra virgin olive oil
  • 2-3 T red wine vinegar
  • 3-4 c arugula
Instructions
  1. Rinse the farro in cool water, and drain it. I use my sieve that works for quinoa, because farro is not much bigger than rice.
  2. Place the farro in a medium pot, and add 2 c of water. Bring the water to a boil, then reduce it to a simmer and cover. Let the farro simmer for 25 minutes.
  3. While it is simmering, prep your add-ins by slicing the olives and onion, and draining the capers.
  4. When the farro is done, you can measure out two cups of cooked farro into a large mixing bowl and save the rest for another purpose, or just use it all and consider increasing the rest of the ingredients too. I like a high ratio of greens and add-ins with the farro, which has a great texture but neutral taste.
  5. Add the olive oil and vinegar, and stir well. Add the olives, onion, and capers, and stir well again. Finally, add the arugula. This is why you are using a large bowl. You may need to stir hard to get it to incorporate, but it will be easier if the farro is still warm. Stir well, and incorporate all of the ingredients.
  6. Serve as a side salad, or add a protein and eat as a meal.
Notes
Bring this dish to a potluck, it's fine unrefrigerated for a while. It also makes a great, healthy desk lunch when you add a skewer of kabobs or shrimp!
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2017/11/04/greens-grains-farro-arugula-caper-and-olive-salad/