Ingredients

The following ingredients have 10 Servings
  • 1 teaspoon olive oil
  • 1 shallot (minced)
  • 1 cup dry farro
  • 1 3/4 cup vegetable broth
  • 1 1/4 cup water
  • 1 cup shelled English peas
  • 2 cups arugula
  • 3 tablespoons raw sunflower seeds (toasted in skillet)
  • 1 ounce thin Parmesan cheese
  • 1 1/2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon agave nectar
  • 1/8 teaspoon salt (or to taste)
  • 1/8 teaspoon ground pepper

Instruction

  • Heat the olive oil in a medium saucepan set over medium heat. Add the shallot and saute until light brown, about 1 minute. Add the farro, vegetable broth and water. Bring to a boil. Cover, lower heat to medium-low and simmer until the farro is tender, about 30 minutes.
  • Prepare a bowl of ice water. Bring a medium saucepan of water to a boil. Add the peas and cook until bright green and just tender, 1 to 2 minutes. Drain and immediately transfer to the ice water.
  • Combine the farro, peas, arugula, sunflower seeds and dressing. Toss to coat.
  • Using a vegetable peeler, shave off thin pieces of Parmesan cheese. Add to the salad. Serve.