For a light and fresh Spring, recipe try this Deconstructed Pesto Farro Salad from Hilton Head Health.
1 cup Farro, uncooked
3 cups Water
2 cups Basil, fresh, chiffonade
¼ cup Lemon, fresh juice
2 tablespoons Garlic, minced
1 tablespoon Olive oil
3 tablespoons Pine nuts
2 tablespoons Parmesan, cheese
To prepare farro; Combine farro and water in a medium sauce pot bring water to a boil. Once boiling, bring heat to a low and put a lid on top. Allow farro to steam, about 15-17 minutes or until all of the water is absorbed and the farro is al dente.
Once farro is cooked, allow to cool.
Combine lemon juice and olive oil in a blender, blend until smooth.
In a bowl combine, cooked and cooled farro, lemon/olive oil mixture, basil, garlic, pine nuts, and parmesan cheese. Serve cold.
Chef’s Note; Who doesn’t love pesto? This salad is great with many other whole grains. Substitute farro for quinoa, barley, or freekeh.