Grape & Herb Farro Bowl

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1½ cups pearled farro
• 3 cups low-sodium vegetable or chicken broth
• 2 cups red and green seedless grapes, halved
• 1 cup English cucumber, diced
• ⅓ cup toasted pine nuts or slivered almonds
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 2 tbsp fresh dill, chopped
• ¾ cup crumbled feta or goat cheese
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• ¾ tsp kosher salt
• ½ tsp black pepper
• 2 cups baby spinach or arugula

Instructions

1. 1Rinse the farro under cold water. Combine it with the broth in a medium saucepan and bring to a boil over high heat.
2. 2Reduce heat to a gentle simmer, cover, and cook for 20–25 minutes until the grains are tender but still pleasantly chewy. Drain any excess liquid if needed and fluff with a fork.
3. 3Spread the hot farro on a sheet pan or large plate for 5 minutes so it cools slightly and stops steaming; this keeps the herbs bright later.
4. 4While the farro cooks, whisk together the olive oil, lemon juice, lemon zest, Dijon, salt, and pepper in a large serving bowl to make the dressing.
5. 5Halve the grapes, dice the cucumber, and roughly chop all the fresh herbs.
6. 6Add the slightly cooled farro to the dressing bowl and toss well so every grain is coated.
7. 7Fold in the grapes, cucumber, pine nuts, parsley, mint, and dill until evenly distributed.
8. 8Gently stir in most of the crumbled cheese, reserving a little for garnish.
9. 9Taste and adjust salt, pepper, or lemon as needed. The bowl should taste bright and herb-forward.
10. 10Divide the baby greens among four bowls or containers, then spoon the farro mixture over the top.
11. 11Finish each serving with the remaining cheese and an extra grind of pepper. Serve at room temperature or chilled.
12. 12This holds well for 3 days refrigerated; keep greens separate if packing ahead.