Sesame Lime Garlic Farro Salad

Don’t be afraid to try quinoa’s cousin, the up-and-coming farro grain that’s really been gaining popularity. Enjoy it served in a salad, like this Asian version, or prepared warm as a basic side dish. Either way, I’m sure you’ll be adding this superfood to your recipe rotation!

Serves 12–15

2 cups or 14 oz (400 g) pearled farro
1 tsp salt
water to cover, about 4 cups
1 cup shredded carrots
2 cups shredded purple cabbage
30 snap peas, sliced into quarters
6 scallions, sliced
2 cups sliced small button mushrooms
¼ cup toasted sesame seeds
¾ cup honey-roasted peanuts, for
garnish

DRESSING

• ⅔ cup oil
• juice of 2 large limes, or ⅓ cup lime juice
• zest of 1 lime
• 1 Tbsp sesame oil
• 1½ Tbsp soy sauce
• 1½ Tbsp honey
• 1 Tbsp brown sugar
• ¾ tsp salt
• ¼ tsp garlic powder
• ⅛ tsp black pepper
• ⅛ tsp powdered ginger

Rinse farro in cold water and drain. Place in a medium-sized pot and add salt and enough water to cover. Bring to a boil, then reduce heat to medium-low and simmer 20–30 minutes until soft but still chewy. Drain off any excess water and fluff gently with a fork. Set aside to cool. In a large bowl, combine all salad ingredients aside from the peanuts. Whisk dressing ingredients together in a medium bowl and pour on top, mixing well. Refrigerate for at least 1–2 hours before serving, mixing once or twice, to allow flavors to blend. Add honey-roasted peanuts right before serving and toss to combine. Alternatively, plate the salad as pictured here and allow each guest to help themselves to the veggies they like!

(Originally featured in FamilyTable 642)