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Summer Farro Salad

I'm mildly obsessed with farro at the moment. I've always loved the idea of it but could never wrap my head around cooking it. Then I got this great recipe in Italy and suddenly it's in my rotation for amazing and delicious meals. Not only have I learned how to cook it but I've also discovered that it's among the healthiest of grains - super high in protein and loaded with vitamins and minerals. If you're not familiar, farro is heartier than couscous or quinoa, has a nutty taste and chewy texture. Unlike couscous, which is lovely on its own, farro needs to be the center of the party. You can invite any vegetable you like, but with summer farmers markets teeming with fresh-from-the-ground goodness, why not go seasonal? Just consider the colors, flavors and textures that will combine to create that farro party in your mouth.

Summer Farro Salad

1 C farro

1 bunch carrots, peeled and sliced lengthwise

1 onion chopped into bite-sized pieces

1 C marcona almonds, chopped

1 bunch arugula chiffonade

1 bunch mint chiffonade

1/2 C pomegranate seeds

1 lemon zested and juiced

1/2 C olive oil

salt/pepper to taste

Preheat the oven to 350

Bring two cups of salted to a boil. Add farro and reduce heat to low and cover. Let simmer for about 30 minutes. Meanwhile, toss carrots in olive oil, salt and pepper and lay them out on a baking pan. Don't over crowd them or they'll steam instead of roasting and you want the caramelized smokiness from roasting. Roast for about 45 minutes flipping them once. In a skillet on the stove top sautee the onion in olive oil on high for a couple of minutes and then low for 45 minutes to caramelize. Strain the farro if necessary and place in a large bowl with the roasted carrots, carmelized onions, chopped nuts, arugula, mint and pomegranate seeds. Toss with olive oil, lemon and salt/pepper.

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