Print Farro Salad w/ Edamame & Pine Nuts

I’m feeling spring coming with the fresh flavors of basil, edamame, lemon, and pine nuts but still honoring a bit of fall & winter with the hearty & earthy farro in this recipe.  Garnished with a little tangy feta and served from my favorite bowl inherited from my grandma.
Author: beckie Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 minutes Yield: 6 Category: Side Dish Method: Stovetop Cuisine: International Ingredients 1 1/2 cups uncooked farro 1/2 cup pine nuts, toasted 1/2 cup fresh lemon juice (~ 3 lemons) 1/2 cup olive oil 1 1/4 tsp salt 1/4 tsp pepper 16 oz frozen shelled edamame, defrosted 1/3 cup red onion, diced finely 2 loose cups basil, chopped 1/2 cup feta crumbles – as garnish Instructions Cook farro according to package instructions.  I find that adding more water than needed and draining it off like pasta makes the perfect farro.  Cool drained farro and set aside in a large bowl. Bring a small pan to medium heat and add the pine nuts to pan.  Toast ~ 2-3 minutes or until fragrant and brown.  Careful – pine nuts are expensive and burn easy so don’t walk away from the pan!  Set aside on a plate. In a small bowl mix together lemon, olive oil, salt and pepper to make a dressing. When farro is cool add defrosted edamame, red onion, basil, and pine nuts.  Toss with the dressing.  Garnish with feta crumbles.  Add salt & pepper to taste.  Happy Eating!  Beckie
Wanna bring your game up a notch?  Zest one or two of the lemons before juicing and throw that in the mix too. Forgot to defrost the edmame?  No problem, just microwave on power level 7 for ~ 2 minutes or until warm. Notes
Things In My Kitchen:

Over the sink Colander:  For draining the farro. It only touches the side of the sink and not the bottom.  I like that you don’t have to bend over to pour out the contents of a pot.

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Keywords: Farro, Salad, Holidays, Vegetarian
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