Warm Herb + Farro Salad

Farro Fast Facts

• The Italian word farro derives from the Latin word farris (meaning 'wheat', as in farina) + Greek Φηρῶν (Phērōn): the plant deity.
• Farro is the ethnobotanical term for three species of wheat that is hulled but cannot be threshed. Threshing is the technique of separating wheat from it's husk
• Excellent source of fiber, iron, protein + magnesium.
• Lowers risk of developing type 2 diabetes + heart disease
• Boosts digestive health by encouraging friendly bacteria in the gut.
• High in antioxidants compounds, protection against cancers, heart disease, diabetes, osteoporosis + neurodegenerative diseases
• Combine with legumes for a complete protein

What We Need

The Dressing

• 1/4 cup extra-virgin olive oil (healing fat, helps prevent heart disease)
• Zest of 1 lemon (vitamin C)
• 2 tablespoons lemon juice (vitamin C)
• 1 tablespoon Dijon mustard (protein, fungicide, cancer + diabetes)
• 2 tablespoons minced shallot (anti-microbial food +anti-inflammatory)
• Grey Sea Salt (most natural kind of salt, rich in electrolytes and minerals)
• Fresh cracked black pepper (liver assisting properties)
• Calabash Cayenne (digestion, hypertension, inflammation + endorphins)

The Salad

• 6 ounces cherry tomatoes, halved (Vit. A + C, anti-oxidant lycopene)
• Grey Sea Salt to taste (rich in electrolytes + minerals)
• 1/2 cup apple cider vinegar (helps blood pressure)
• 1 1/2 cups farro (excellent source of protein + fiber)
• 1 bag of frozen roasted corn (naturally gluten-free)
• 2 teaspoons diced rosemary (antioxidants + anti-inflammatory )
• 1 tablespoon single source olive oil (heart health)
• 1/2 cup pitted and chopped Kalamata olives (helps prevent heart disease)
• 1 tablespoon chopped fresh chives (anti-fungal/bacterial)
• 2 tablespoons chiffonade fresh basil (increase memory. + brain function)
• 3 tablespoons fresh minced parsley (powerful natural diuretic)
• 2 sprigs minced cilantro (full daily value of vitamin A + K)
• 1 teaspoon fresh thyme or 1/2 tsp dried (anti-bacterial)
• 1/4 teaspoon fresh sage or pinch dried (lowers blood sugar + dries mucous)

This is how we do it!

• Dressing: In a bowl, whisk the olive oil, lemon zest + juice, mustard + shallot; season to taste with salt + peppers.
• For the salad, combine the cherry tomatoes with salt + pepper to taste in a small bowl. Set aside.
• Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt + the vinegar. Bring to a simmer over medium-high heat. Add the farro + gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
• Stir the corn kernels, tomatoes, olives, pistachios + chives into the farro. Gently toss to combine; add more vinaigrette + season with salt + pepper. Garnish with the basil.

Cook Time: 40 min, Servings: 6