This is actually the third time I set out to make farro. And for one reason or another, a farro post is still yet to happen. Thanks to my superior pantry labeling system (a million unlabeled bags), I happened to grab these wheat berries instead. Turns out, pre-cooked wheat berries and pre-cooked farro look remarkably similar to each other.
Not that it matters… in these salads, any grain will do. The formula is simple: grain + green + nut + chopped fresh herbs + a tangy cheese (optional) + a seasonal special guest. Today’s seasonal guest is figs.
But unlike my other recent fig post, I don’t have a charming farmers market story. This weekend, we didn’t get up and out early. We laid around on the sofa watching netflix. In fact, I can hardly believe the summer is almost over and we’ve been so boring. But that’s about to change (no we’re not having a baby), but we’re getting ready to take a trip.
1.5 cups cooked wheat berries (see cooking notes below) or quinoa for gf
2 cups arugula or other baby salad greens
1/2 cup figs, quartered, approx. 8-10 figs (you can use dried figs if fresh aren’t available)
1/3 cup walnuts, toasted & chopped
1/2 chopped mixed herbs (I used basil and mint)
1/4 cup crumbled feta (optional)
2 T olive oil
1/2 clove minced garlic
2 T lemon juice
1/2 teaspoon honey or maple syrup
Whisk dressing together and assemble salad ingredients.
* to cook wheat berries:
(ratio: 3 cups of water for every 1 cup of wheat berries)
Put wheat berries and water in a pot and bring to a boil. Reduce heat, cover and simmer for approx 45-50 minutes. Test for done-ness, they should be chewy, not mushy, but not crunchy. (If all of the water absorbs and your wheat berries are still not tender, add some more water). Drain excess water before using.
These can be made in advance and stored in the refrigerator for a few days.