Farro Salad with Sugar Snap Peas

This is an easy dish using spring fresh asparagus, sugar snap peas, and farro.  Farro is an ancient grain that has been around for thousands of years. It  is great tasting, and is packed full of fiber, protein, vitamins, minerals and antioxidants.

Serves 6
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients

1 ½ cups whole farro

1 tablespoon salt

2 quarts water

1 pound cherry tomatoes, cut in half 

1 tablespoon California olive oil

1 pound sugar snaps peas

4 qts water with 1 tablespoon kosher salt for sugar snap peas

3 tablespoons California olive oil

2 tablespoons Meyer lemon juice

2 tablespoons shallot, finely minced

½ tsp Trader Joes Garlic Aloe Mustard

Directions

1. Bring 2 quarts water to boil in large saucepan. Add farro and salt. Return to boil, reduce heat, and simmer until grains are tender with slight chew, 15 to 20 minutes. 

2. Drain well. (Farro can be refrigerated for up to 3 days.)

3. Spread sliced tomatoes on cooking sheet. Drizzle with olive oil

4. Bring water and 1 tablespoon kosher salt to boil in large pot. Add snap peas. Cook until vegetables are crisp-tender, 1-2 minutes. 

5. Transfer sugar snap peas to an ice bath and let cool for 15 minutes. Drain and spread out on a baking sheet to dry.

6. Whisk oil, lemon juice, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. 

7. Combine cooled vegetables, farro, and tomatoes. 

8. Add dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. 

9. Serve

Make it your own

Add 1 pound slice asparagus and make it a main dish, step 4

If using super market tomatoes, roast them to intensify the flavor

Preheat oven to 350°F. Salt and pepper tomatoes and drizzle with olive oil, Spread sliced tomatoes on cooking sheet and bake until tomatoes are jammy and excess liquid has evaporated, approximately 15 minutes. Add tomatoes at step 8