Farro Salad with Fava Beans, Peas and Arugula
 
 
Makes 8 servings
Ingredients
  • 6 cups water
  • 2 cups farro
  • 5 tablespoons olive oil
  • 2½ tablespoons red wine vinegar
  • 1 cup frozen shelled fava beans
  • 1 cup frozen peas
  • 3 plum tomatoes, seeded and finely diced
  • 2 cups arugula
  • 3 tablespoons basil vinaigrette (optional but highly recommended)
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. In a medium sauce pan, combine the water and farro. Bring to a boil and then reduce heat to medium. Cover partially and simmer until the farro is tender, about 20 minutes. Drain well.
  2. Whisk olive oil and vinegar in a large bowl. Season with salt. Add farro and toss to combine. Let cool.
  3. Meanwhile, fill a medium pot with water and bring to a boil; then turn off the heat. Add fava beans and peas and cover until bright green; then drain immediately. Rinse beans and peas in cold water and drain; then add to farro. (You can leave the skins on the fava beans, but I like to peel them off so you can see their bright green color.)
  4. Add tomatoes, arugula and basil vinaigrette, if using, to farro mixture. Toss to combine. Season generously with salt and pepper.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/farro-salad-fava-beans-peas-arugula/