Farro Salad with Fennel and Arugula

Name: Farro Salad with Fennel and Arugula
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters packed cups arugula leaves; 283 grams 1/2 cups farro; 1 fennel bulb—halved, cored and cut into 1/4-inch dice; 2 garlic cloves, minced; 1 Finely grated zest and juice of lemon; 118 milliliters chopped parsley; 4 servings Salt and freshly ground pepper; 3 Tbsps flax seed or sunflower seed oil

Farro Salad with Fennel and Arugul Head to the store and pick up sunflower seed oil, farro, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegan diet.

Instructions

In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and simmer over moderately low heat until tender, about 25 minutes.

Ingredients you will need

Farro