January 3, 2014

Warm Spinach and Farro Salad

Print Recipe
This recipe was taken from a recent post of the Caramelize Life Blog titled It’s a Comfort-Food-Farro Kind of Day.


  • 1 cup Bluebird Emmer Farro
  • 3 cups baby spinach preferably organic, washed
  • 1 handful cherry tomatoes halved
  • 1/4 cup goat cheese
  • 1 dash lemon pepper
  • 1 pinch salt


Stove Top Method
  •  Add the Farro to a medium pot with 3 cups or so of water and 1/4 tsp salt. Cover and bring to a boil, then turn down heat to simmer for 45-50 minutes. When farro grains are plump, soft and still chewy remove from heat and fluff with a fork
Rice Cooker Method
  • I use a 1 cup grain to 1 cup liquid and set it to gaba (longer time but great for more nutrients) brown rice mode.
  • Saute baby spinach with a little water and a dash of lemon pepper and a pinch of salt, until it wilts then remove from heat
  • Fill warmed bowl with farro
  • Crumble goat cheese onto the farro
  • Top with wilted baby spinach and halved tomatoes