Community Supported Recipe Box

Emmer Farro with Arugula & Goat Cheese

To Cook the Farro

Makes 2 cups cooked farro

• 1 Cup Emmer Farro (Bluebird Grain Farms)
• 3 Cups water
• 1/2 Teaspoon kosher or sea salt

Place the farro, water and salt in a medium saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes. Drain excess water.

To Finish:

• 2 Cups cooked farro
• 1 medium cucumber, chopped
• 1 Tablespoon extra virgin olive oil
• 3 ounces chevre (soft goat cheese)
• 1 Tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 Medium shallot, peeled & chopped
• 2 Cups chopped arugula

Place the warm cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well. Add chopped shallot, arugula, cucumber and chevre and stir to combine all ingredients. Season to taste with sea salt and fresh cracked pepper. Serve warm or chilled.

Compliments of: Bluebird Grain Farms