Monday, June 24, 2013

Farro, arugula and grilled tomato salad

This salad of farro with grilled tomatoes, arugula, and boconccini mozzarella balls is a good on a hot summer day. If you haven't tried farro yet, it's a delicious, nutty whole grain that's full of fiber and has a firm, chewy texture when cooked. It tastes great either warm or cold. I cook it the same way I cook brown rice—with a 2 to 1 ratio of liquid (I always use chicken broth) to grain. Other farro recipes you might like:

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