Farro, an ancient grain, is available in Italian groceries, health food stores and most well-stocked markets. If you cannot find farro, you can use bulgur instead.
Recipe courtesy of Williams-Sonoma
- 1 cup farro
- Juice of 2 lemons
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1/4 cup olive oil
- 8 radishes, thinly sliced
- 1/2 English (hothouse) cucumber, peeled,
- halved lengthwise and thinly sliced
- 1/3 cup loosely packed fresh mint leaves,
- finely chopped
- 6 ounces baby spinach
- 5 ounces feta cheese, crumbled
- 1 In a saucepan over high heat, combine the farro and 2 cups water and bring to a boil. Reduce the heat to low, cover and simmer until the grains are plump and tender to the bite, about 30 minutes. Remove from the heat, uncover and let cool slightly. (The farro can be prepared up to 1 day in advance and stored in the refrigerator.)
- 3 Meanwhile, in a large bowl, whisk together the lemon juice, salt and a pinch of pepper. Gradually whisk in the olive oil until smooth.
- 5 Add the radishes, cucumber, mint and farro to the vinaigrette and toss to coat evenly. Gently toss in the spinach and feta and serve.