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