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Whole Grains and Greens Salad

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About recipe

This salad combines healthy portion sizes of cooked whole grains, vegetables, cheese, and seeds.

Ingredients (serves 4)

  • 1 cup farro (or brown rice)
  • 1 teaspoon kosher salt, divided
  • 8 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup parmesan cheese, shaved or shredded (not canned Parmesan)
  • 1/2 cup sunflower seeds
  • 2 cups baby spinach or arugula leaves
  • 1 cup parsley or basil leaves, chopped
  • 1 cup mint leaves, chopped
  • 3/4 cup halved cherry or grape tomatoes
  • 1/3 cup thinly sliced radish

Preparation

  1. In a medium saucepan, bring farro, 1/2 tsp salt, and 2 1/2 cups water to a simmer. Simmer, covered, until grains are tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let cool.
  2. In a salad bowl, whisk together olive oil, lemon juice and remaining ½ tsp of salt.
  3. Shave parmesan cheese with a vegetable peeler and add to dressing.
  4. Add farro and sunflower seeds and mix well.
  5. Fold in greens, herbs, tomatoes, and radish.
  6. Serve at room temperature or chilled.

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Jamaica Plain, MA 02130
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