How to make Robyn Wilson’s toasted farro salad

Toasted Farro Salad

Robyn Wilson
Course Appetizer, Salad, Side Dish

Ingredients
  

Toasted Farro

  • 3 tbsp olive oil
  • 1/2 tbsp gochugaru
  • 2 cups farro
  • 3 cloves garlic smashed
  • 4 cups water

Salad

  • 2 cups toasted farro cooled
  • 2 ears sweet corn shucked
  • 1 cup grape tomatoes halved
  • 1 English cucumber diced
  • 1/2 bunch Italian parsley minced
  • 1/2 bunch cilantro minced
  • 1/2 cup olive oil
  • 3 tbsp white wine vinegar
  • Kosher salt to taste
  • black pepper to taste

Instructions
 

  • To make the toasted farro, in a heavy Dutch oven over medium-high heat, add olive oil and gochugaru, and farro, then garlic. Sauté until nice and fragrant — about 5 minutes. Add water and bring to a boil, then simmer.
  • Cook until the farro is soft but still has some bite. Be very careful not to overcook. Drain, then spread onto a sheet pan to cool.
  • To make the salad, mix all ingredients together in a large mixing bowl. Season with salt and freshly ground pepper.

Notes

Robyn’s Farm Family Meal Program during the first 10 weeks of the pandemic quarantine led to the creation of her cookbook, Farm Dinners: Meals from the Quarantine. The cookbook is available by messaging Robyn on Instagram, @mz.bearcat. The books are $30, which includes shipping.
Keyword farro, salad