You’ll be amazed at how quickly this weeknight meal comes together. As the farro cooks, you’ll slice a shallot, crumble some feta, and chop a bit of dill. As soon as the grain is tender, you’ll be ready to assemble. To shave off even more time, look for quick-cooking farro at the grocery store. Though this dish is satisfying on its own thanks to the hearty whole grain and protein-packed cannellini beans, it would also be tasty topped with a cup or two of shredded rotisserie chicken, grilled shrimp, or roasted salmon. Leftovers make a great lunch, too—the flavors will continue to develop as it sits.
½ cup farro
1 15-ounce can cannellini beans, drained and rinsed
1 small shallot, thinly sliced
¼ cup olive oil
¼ cup sherry vinegar
1 teaspoon kosher salt
¾ teaspoon black pepper
5 ounces baby arugula
4 ounces feta cheese, crumbled (about 1 cup)
3 tablespoons chopped fresh dill
Fat 20g (sat 0g)
How to Make It
Cook farro according to package directions. Drain and rinse under cool running water.
Toss together farro, beans, shallot, oil, vinegar, salt, and pepper in a large bowl. Let stand 15 minutes.
Add arugula and feta and toss to combine. Garnish with dill.
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