This is neither the first farro salad I have made, nor is it the "number one" farro salad of all the farro salads. It is labeled #1 simply because it is the first of many I am sharing with you. I don't have many good habits, but making farro salad each week is one of them. No two are alike, but most involve a simple dressing, a large amount of vegetables, and something crunchy- ususally nuts. They're cheap and satisfying and they keep in the fridge all week, which is convenient for a human who is a prone to eating dill pickle popcorn and olives for lunch.
Farro Salad #1
2/3 cup quick cooking farro
4-5 cloves roasted garlic
pat of butter
1t kosher salt
2 cups finely shredded Napa cabbage
2T finely chopped crystalized ginger
1T lime juice
1T toasted sesame oil
coconut sugar and chopped salted peanuts to serve
1. Smash garlic cloves well and add them to a small pot with farro, 1 1/4 cups water, butter and salt. Stir well and cook until most of the liquid is absorbed, then turn off the heat. Let sit with lid on for 5 minutes.
2. Fold in cabbage, ginger, lime juice and sesame oil. Chill for one hour.
3. Serve cold with a sprinkle of coconut sugar and peanuts.