A bright salad that will actually fill you up, featuring a healthy dose of whole grains, excerpted from Myra Goodman’s The Earthbound Cook.
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We all know that adding healthy whole grains to our diet is important, but most of us fall short of the daily recommended three servings. If you’re looking for something enticing in the grain category, farro may become your new favorite. This ancient grain is easy to cook and has a wonderful nutty flavor and an appealing chewy texture. Here we’ve paired it with edamame (Japanese green soybeans), which are rich in vitamins, minerals, protein, and omega-3 fatty acids, and with peppery, nutrient-rich arugula.

Farro Salad with Edamame and Arugula

Serves 6-8.

Ingredients

• Salt
• 1¼ cups farro
• 1½ cups shelled fresh (1½ pounds unshelled) or frozen edamame (soybeans), thawed if frozen
• 2 cups lightly packed arugula, coarsely chopped
• ½ cup thinly sliced scallions (white part and 3 inches of green)
• ¾ cup Tomato Vinaigrette (recipe follows below)
• Freshly ground black pepper

Instructions

1. Bring 6 cups of water to a boil in a large covered saucepan over high heat. Add 1 tablespoon salt and the farro, and return to a boil. Then reduce the heat to medium-low and cook, stirring occasionally, until the farro is puffed and slightly chewy, 20 to 30 minutes. (Do not overcook, or the farro will be mushy.) Drain the farro immediately, and rinse it under cold running water until it is cool. Drain again, and transfer it to a large bowl.
2. Bring a covered medium-size saucepan of water to a boil over high heat. Add the edamame and ½ teaspoon salt and cook until the edamame is crisp-tender, 3 to 5 minutes, or if frozen, according to the package directions.
3. Meanwhile, fill a medium-size bowl with ice water.
4. Drain the edamame and plunge it into the bowl of ice water. When the edamame is cool, drain it thoroughly and add it to the farro.
5. Add the arugula and scallions to the mixture, and toss to combine. Add ½ cup of the Tomato Vinaigrette and stir to combine. Taste, and add more dressing if desired. Season the salad with salt and pepper to taste, and serve at room temperature. (The salad can be refrigerated, covered, for up to 3 days.)

Tomato Vinaigrette

This fresh Tomato Vinaigrette adds a hint of sweetness to the farro salad—and if you have any dressing left over, it tastes great on leafy green salads, too.

Makes 1 cup

Ingredients

• 2 large tomatoes, peeled, seeded, and chopped
• 2 tablespoons white wine vinegar
• 1½ tablespoons chopped fresh oregano, or 1½ teaspoons dried
• ½ teaspoon minced peeled garlic
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil

Instructions

1. Place the tomatoes, vinegar, oregano, garlic, salt, and pepper in a food processor or blender, and puree until smooth. With the machine running, add the olive oil in a slow, steady stream.
2. Use immediately, or transfer the dressing to a glass jar, seal the lid tightly, and refrigerate for up to 1 week. Let it return to room temperature and then shake vigorously before using.