Italian Farro & Arugula Salad

Italian Farro & Arugula Salad

Italian Farro & Arugula Salad

Italian Farro & Arugula Salad

Italian Farro & Arugula Salad

Course Salad

Ingredients
  

  • 2 cooker cups farroWater (to the 2- cup marking inthe cooking pot)
  • 120 g baby rocket leaves
  • 1 cup artichoke hearts, quartered orhalved
  • ¼ head of radicchio lettuce,shredded
  • ¼ cup extra virgin olive oil
  • 2 tsp fresh lemon juice
  • Flaked salt
  • Cracked black pepper
  • ¼ cup shaved Parmesan cheese

Instructions
 

  • Put the farro and the water into the cookingpot of the rice cooker. Close lid. Select theChewy Grains function and press Start/Stop.
  • Once the audible tone sounds to indicate theend of cooking, transfer the farro to a largeserving bowl. Add the remaining ingredients,except for the Parmesan, and toss to combine.Top with the shaved Parmesan and serveimmediately.
Keyword cuisinart, Italian Farro & Arugula Salad
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