Description
Ingredients
Units
Scale
- 2 cups dry farro
- 1/4 cup olive oil
- 1/8 cup apple cider vinegar
- 1/8 cup orange juice
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1/2 cup crushed roasted hazelnuts
- 3 large ripe pears- sliced
- handful or two baby arugula ( or sub lacinato kale)
- 1 1/2 ounces shaved or grated Romano Cheese ( optional, but delicious)
Instructions
- Toast farro in a dry medium pot over medium-high heat until lightly toasted and golden brown, about 5 minutes. Pour 8 cups water over the top of the toasted farro and add a generous pinch of salt.
- Bring to a boil and boil uncovered, for 30 minutes, stirring occasionally. Cook to tender but still chewy. Once done to your liking, drain, rinse with cold water, drain again, and place in a bowl.
- Add the rest of the ingredients, gently tossing as you go. Taste and adjust salt and vinegar to taste.
- If making this ahead, dress the farro, but leave out the pear, arugula and nuts until serving. Refrigerate. Re-taste the farro, as it can soak up some the flavor. Adjust as needed.
Notes
- Notes- if leaving the cheese out, adjust the salt ( the cheese adds salt to the dish).
Nutrition
- Serving Size: 1 cup
- Calories: 284
- Sugar: 14.7 g
- Sodium: 201.4 mg
- Fat: 15.6 g
- Saturated Fat: 1.8 g
- Carbohydrates: 35.4 g
- Fiber: 5.6 g
- Protein: 4.2 g
- Cholesterol: 0 mg