Prep time: 10 minutes

Cook time: 35-50 minutes (depending on type of farro)

Serves: 4 side salads

Ingredients

1 cup uncooked farro

1 red pear, thinly sliced

1 small shallot, thinly sliced

2 cups baby arugula

 

3 tablespoons toasted sesame oil

2 tablespoons lemon juice

2 teaspoons minced ginger

1 clove minced garlic

1 tablespoon honey

2 teaspoons sesame seeds

Instructions

1. Heat a medium saucepan over medium-low heat. Add the farro and let toast until fragrant, 2 to 3 minutes. Cover with 2 inches of water. Bring to a boil, reduce to a simmer, cover, and let cook until the farro is tender; 30 minutes for pearled, 50 minutes for whole farro. Drain and place in a large bowl.
2. To the farro add the thinly sliced red pear and shallot. In a small jar with a tight lid, combine ingredients for the dressing. Shake well until combined. Pour over the farro/pear mixture and let rest until the farro has cooled slightly, 10 minutes or so. Add in the baby arugula and toss until everything is well combined.