Farro and Barley Salad with Spinach and Artichoke Hearts

You know when you have almost enough of a grain or a pasta to make a recipe? Well, I didn’t have enough farro, so, I used barely (not pearled barley like one would find in soups) because I figured, ‘why not?’ They actually have similar cooking times so it all worked out. Also, lately I’m a huge fan of frozen spinach. You know, the solid green block enclosed in plastic? I love spinach but can’t be bothered to wash all the dirt out of fresh spinach and one bunch is disappointing because it cooks down so much. For this recipe you could kick it up by using jarred artichoke hearts but I used canned. I also added some toasted pecans for crunch. This came together pretty quickly and I have leftovers. So, win-win!

  • 1 C farro-barely mixture
  • 1 veg bouillon cube
  • 1 pkg. frozen spinach, nuked
  • 1/2 C chopped toasted pecans
  • Almost a full can of artichoke hearts, chopped
  • A spot of canola oil (or, if you used jarred artichoke hearts, use that oil as it’s seasoned!)

Directions

Cook the farro-barley with the bouillon cube. (The good thing about cooking these grains is you add them together with the water at the same time–no waiting for the water to boil!).

Add the cooked spinach, chopped artichokes and a little bit of oil to a large bowl. Separate the spinach with a fork because it’s going to be in large clumps.

Add the cooked grains to the bowl, mix together and then add the toasted pecans. Adjust seasonings according to your taste. I also added a dash of basil and a little bit of salt and black pepper. I think this salad would also work with a dash of fresh lemon juice and either vegan or real feta cheese too. It can be served hot or cold.

This will serve 4 as a side dish, or even as a main. Enjoy!

Also, I realize that the salad looks like it’s a floating mass. It’s not, it was in a bowl and I failed to capture the edges of the bowl. I need to get better at photography!

Farro Asparagus Pesto Salad

Cold Farro Salad

I had meant to post this recipe in 2014 and didn’t notice it was hanging out in my drafts folder until just now. (Whoops). This salad can be eaten either hot or cold. It kind of reminds me of spring or summer, which is when it was originally supposed to be published. You can either make your own pesto, or use your preferred jarred brand.

  • 1C. cooked farro
  • 1/2C. cooked/roasted corn kernals
  • 1/2 bunch of steamed asparagus, sliced into bite-sized pieces
  • pesto (recipe below)

For the Pesto

  • 1 bunch (or 2, if small) of basil, cleaned, patted dry
  • Handful of toasted almonds
  • 1/4 – 1/3 C. extra virgin olive oil (or more if necessary)
  • 1 clove of garlic, chopped.
  • Salt and pepper to taste

Combine all ingredients in food processor until well blended. I omitted cheese, but, you can certainly add some grated pecorino.

Cook farro according to directions. Add sliced asparagus and corn to a large bowl, then, add cooked farro (this will steam the asparagus a bit, or, you can steam in a dish with a bit of water in the microwave until crisp tender. I like my asparagus a little crunchy, so, I just steam it with the farro). Add the amount of pesto you desire, grate some pecorino on top and serve, or, let sit and eat cold. This salad is really good the following day.