Are you familiar with farro? Farro is the oldest cultivated grain in the world. It was part of the daily diet in ancient Rome. Farro is a very hearty whole grain. It’s rich in fiber, protein and iron. It’s also a good source of b-vitamins. Adding farro to your diet – if you eat grains and if you do not have a gluten intolerance – is a great way to add variety and nutrients to your diet. It’s always best to consume wholesome foods.
This warm salad is made with cooked farro, fresh arugula and cooked vegetables, and is tossed in a homemade sun-dried tomato pesto. The pesto is made with walnuts, sun-dried tomatoes, fresh basil, lemon juice, garlic, olive oil, sea salt and black pepper. I also added nutritional yeast but this ingredient is optional.
This vegan recipe is pretty easy to do. You simply have to cook the farro in water until grains are cooked; you cook the vegetables in a separate pan in a little olive oil, and while everything is cooking, you make the pesto in a food processor. When ready, you simply combine the grains with the vegetables, add the arugula and some of the pesto (quantity to your taste). This is a warm salad but you can make it at room temperature or even cold if you prefer by refrigerating the ingredients.
I hope you enjoy it!
- 1 cup farro
- 3-4 cups water
- Roasted vegetables:
- 1-2 tbsp olive oil
- 1 small onion, diced
- 2 cups diced mushrooms
- 2 cups diced zucchini
- 1 cup chopped asparagus
- Sea salt and freshly ground pepper
- 1 cup walnuts
- 1 package fresh basil, washed and trimmed
- 10 sun-dried tomatoes
- 2 cloves garlic
- 2 tbsp lemon juice
- 1 tsp nutritional yeast, optional
- ½ tsp sea salt
- ¼ cup extra-virgin olive oil
- ¼ cup water (or use more olive oil instead)
- Other ingredients:
- 4 cups arugula, or more
- In a small saucepan, cook the farro according to package instructions.
- In a large saute pan, heat olive oil over medium heat. Add onions and cook until soft, fragrant and translucent. Add mushrooms, zucchini and asparagus, season with sea salt and pepper, stir, and cook until the vegetables are soft and cooked through. Reserve.
- Make the pesto by combining all ingredients, except the olive oil, into a food processor. When the food processor is running, gradually add the olive oil.
- In a large bowl, add grains, cooked vegetables and arugula. Add pesto to your taste, mix and serve when ready. This grain salad can be eaten warm, room temperature or cold.