Farro with arugula and pomegranate seeds

I had never cooked with farro before this recipe. But I found I really liked it and will make it again. This makes a light, fresh side dish.

Farro with arugula and pomegranate seeds
Serves 4
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  1. 1 cup dried farro
  2. 2 cups arugula
  3. 1 cup pomegranate seeds
  4. 2 tablespoons olive oil
  5. Juice from 1 lemon
  6. Salt and pepper to taste
  1. Heat 2 1/2 cups water and the farro in a saucepan until boiling. Reduce heat and simmer 20-25 minutes, or until the farro is tender. You will probably have to do a taste test to see if it's to your liking.
  2. Drain any remaining water. Transfer the farro to a big bowl.
  3. Add the remaining ingredients and toss together.
  1. I did not soak my farro before I cooked it, but you certainly can. It will reduce the cooking time.
Adapted from Real Simple
Adapted from Real Simple
Cara Corey http://www.caracorey.com/