January 3, 2014

Emmer Farro with Arugula & Goat Cheese

farro with arugula, grain salad, best side salad
Print Recipe
4 people


For the Farro
  • 1 cup Bluebird Emmer Farro
  • 3 cups water
  • 1/2 teaspoon salt kosher or sea salt
For the Dish
  • 1 medium cucumber chopped
  • 1 tablespoon olive oil extra virgin
  • 3 ounces goat cheese softened
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • 1 medium shallot peeled and chopped
  • 2 cups arugula chopped


To Cook the Farro
  • Place the farro, water and salt in a medium saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes. Drain excess water.
To Finish
  • Place the warm cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well.
  •  Add chopped shallot, arugula, cucumber and chevre and stir to combine all ingredients.
  • Season to taste with sea salt and fresh cracked pepper. Serve warm or chilled