Curried Spelt Salad

Place spelt and 1 teaspoon kosher salt in amedium pot.

Add water to cover by 1 1/2".Bring to a boil; reduce heat to medium-lowand simmer, uncovered, until spelt is tenderand water is mostly absorbed, about 1 hour(or 12-15 minutes if using semi-pearledfarro).

Drain; place in a large bowl.

Meanwhile, heat vegetable oil in amedium saucepan over medium heat.

Addcurry, mustard seeds, cardamom, andcoriander; cook, stirring often, until spicesare fragrant and mustard seeds begin topop, 2-3 minutes. Stir in carrots and seasonwith salt and pepper. Cook, stirring often,until carrots are crisp-tender, 5-6 minutes.

Add vinegar and stir until evaporated,1-2 minutes. Stir in onion and lemon.

Remove pan from heat and stir until onion iswilted, 1-2 minutes.

Add vegetable mixtureto bowl with spelt. Season to taste with saltand pepper.

Let cool. DO AHEAD: Can bemade 1 day ahead. Cover and chill.

Add chicken (if using), arugula, 2 cupscilantro, and olive oil to spelt mixture; tossto combine.

Transfer salad to a large platter.

Garnish with cilantro sprigs.