Farro Salad with Edamame and Arugula

Prep Time

5 minutes

Prep Notes

Cooking Time

25 minutes




1 1/4 cups farro 

1 1/2 cups shelled edamame 

2 cups arugula 

1/2 cup thinly sliced scallions

3/4 cup tomato vinaigrette (see under "sauces and dressings") 

freshly ground black pepper 


Bring 6 cups water to a boil. Add farro, return to a boil, then reduce heat to medium-low and cook for 25 minutes. Drain farro immediately, and rinse it under cold running water until it is cool. Drain again.  Bring water to a boil. Add edamame and cook until crisp-tender, 3 to 5 minutes, or if frozen, according to package directions. Drain and put in ice water. When edamame is cool, drain it and add to farro.  Add arugula and scallions to mixture - toss to combine. Add 1/2 cup of the tomato vinaigrette and stir to combine. Season with salt and pepper and serve at room temperature. 


The Earth-Bound Cook by Myra Goodman