BHA & BHT Free Smoky Paprika Farro Salad with Artichokes

Total time55 min

Prep time15 min

Cook time30 min

4.5

(17)

BHA & BHT Free Smoky Paprika Farro Salad with Artichokes

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Ingredients

4 servings

For the farro

1 cup farro, rinsed
2 ½ cups water
½ tsp salt

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 ½ tsp smoked paprika
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp black pepper
¼ tsp salt

For the salad

1 can (14 oz) artichoke hearts in water, drained and quartered
1 cup roasted red peppers, drained and sliced into strips
½ cup pitted kalamata olives, halved
3 cups baby arugula
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup dry-roasted almonds, roughly chopped (optional)

Instructions

1
Combine the rinsed farro, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the farro is tender with a slight chew at the center, 25–30 minutes. Drain any excess water, spread the farro on a large plate or sheet pan, and let it cool for 10 minutes until no longer steaming.
2
While the farro cooks, whisk together the olive oil, lemon juice, smoked paprika, cumin, turmeric, black pepper, and 1/4 tsp salt in a small bowl until the dressing is uniform and slightly thickened.

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