Well Dined


Farro with Scallions, Peas, and Goat Cheese


It's time for another vegetarian lunch with Melissa!  This time we made a warm and creamy grain salad with veggies (kind of our favorite thing).  This salad has farro, arugula, scallions, split peas, English peas, goat cheese, and chives in a citrusy dressing with orange, shallot, and Parmesan.  So basically every delicious ingredient there is.


We made things easy by precooking the farro and split peas (you can do this a day in advance) and using frozen peas.


We tossed the farro mixture with a citrusy dressing, then folded in arugula and charred scallions, and topped with goat cheese and chives.  Let me tell you about charred scallions - they are awesome.  Super awesome.  We were worried that the onion flavor would be overwhelming, but charring them takes a lot of that sharpness out and replaces it with sweetness.


So - do yourself a favor and make this healthy, delicious, hearty, and satisfying meal!

Farro with Scallions, Peas, and Goat Cheese

Adapted from 101 Cookbooks
serves 4

2 cups dry farro
9 cups water, divided
3/4 cup dry yellow split peas
2 bunches spring onions or scallions, trimmed to 4ʺ long
1 tbsp olive oil
1 cup frozen peas
4 large handfuls arugula or spring mix
8 oz soft goat cheese, crumbled
1/4 cup chopped chives

zest and juice of 1 orange
1 medium shallot, chopped
1/3 cup shredded parmesan
1 tbsp white wine vinegar
1/2 cup olive oil
salt and pepper to taste

Preheat oven to 350°.

Rinse the farro thoroughly; transfer to a large pot with 6 cups of water.  Cook over med-low heat for 30–40 min, stirring occasionally, until the farro has absorbed all the water.  Salt to taste.

Meanwhile, bring the remaining 3 cups of water to a boil in a large saucepan, add yellow split peas, and cook for 20–30 minutes, or until tender.  Drain, salt to taste, and set aside.

While the farro and split peas cook, slice the scallions in half lengthwise.  Toss with olive oil and salt.  Transfer to a baking sheet and roast in the oven for 20 min, until browned and slightly crispy.

Blanch the peas in a pot of lightly salted water.  Drain.

When the farro, split peas, and peas are cooked, toss together in a very large bowl.

Whisk together all the ingredients for the dressing.  Pour into the farro salad and toss well.

Add in the arugula, goat cheese, chives, and roasted onions.  Toss gently.  Season to taste with salt and pepper.

Comments (0) Trackbacks (0)

No comments yet.

Leave a comment

No trackbacks yet.