ITALIAN FARRO AND ARUGULA SALAD

Add photo
Cuisinart original

A showstopper of a salad and ready in 30 minutes. The farro can be tossed warm into the other ingredients, but if you prefer it chilled, it can be prepared a day ahead.

Functions: Soak & Chewy Grains

Ingredients

2 cooker cups farro

Water (to the 2-cup marking in the cooking pot)

2 cups baby arugula

1 cup artichoke hearts, quartered or halved

1 cup thinly sliced radicchio (about ¼ average head)

¼ cup extra virgin olive oil

1 to 2 teaspoons fresh lemon juice

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 tablespoons shaved Parmesan


Nutritional information

Nutritional Information per serving (½ cup):

Calories 156 (43% from fat) • carb. 19g • pro. 4g

fat 6g • sat. fat 1g • chol. 1mg • sod. 200mg

calc. 21mg • fiber 4g

Instructions

1. Put the farro and then the water into the cooking pot of the Cuisinart ® Rice and Grain Multicooker. Close lid. Select the Chewy Grains function and press Start/Stop.

2. Once the audible tone sounds to indicate the end of cooking, transfer the farro to a large serving bowl. Add the remaining ingredients, except for the Parmesan, and toss to combine.  Top with the shaved Parmesan and serve immediately.