Ingredients
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
Methods
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
