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Farro Primavera

Serves 6-8 as a side dish.


  • 1 1/2 cups of pearled farro*
  • 3 cups water
  • 1/2 teaspoon sea salt
  • 5 radishes very thinly sliced (a vegetable peeler makes quick work of this technique)
  • 1 cup frozen peas thawed
  • 1/2 cup chopped toasted pecans
  • 1/4 cup chopped dill
  • 1/4 cup chopped parsley
  • 1/4 cup shaved parmesan use the vegetable peeler for this too
  • juice and zest of 2 lemons
  • 3 tablespoons of extra-virgin olive oil
  • Sea salt and pepper to taste


  • Place farro, water and salt in a medium saucepan and bring to a boil. Reduce to a simmer, cover and continue cooking for 20 minutes, until tender. Drain any excess water.
  • Once farro is cooked and drained, place into a large bowl and add the remaining ingredients and stir to combine.
  • Place salad in serving bowl or platter and garnish with additional cheese, herbs and nuts if desired.