Recipe of the Week:

Rainbow Salad with Farro

Recipe by: Debbie Zimmerman

Serves: 4-6


1 cups farro, uncooked

2 cups low sodium vegetable broth

1 cup water

1 quart baby spinach or kale

2 cups shelled edamame or English peas 

1/2 cup diced red bell pepper

1/2 cup diced orange pepper

1/4 cup chopped red onion 

1/2 cup white raisins 

1/4 cup lime juice

4 tablespoons balsamic vinegar 

1 cup fresh or frozen pineapple, diced 

Fresh spinach or kale (optional)


In a 3-quart saucepan, combine the farro*, vegetable broth and water, bring to a boil. Reduce heat to low, cover and simmer for 45-50 minutes or until tender. Rinse and drain farro; allow to cool. Transfer farro to a mixing bowl and stir in remaining ingredients. Chill 1-2 hours before serving. Serve on a bed of spinach or baby kale.

*To quicken the cooking process, soak farro overnight covered in water just as you would dry beans.

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