- 1 cup pearled farro*
- 2 1/4 cups cold water
- 1/2 tsp. sea salt, plus a pinch for the water
- 2 Tbsp. olive oil or coconut oil
- 2 spring onions, chopped, tops removed, 4″ stem reserved
- 1 leek, white only, chopped: Slice in half lengthways, then across at 1/4″
- 2 Tbsp. flat leaf parsley, coarsely chopped; or use dill or cilantro
- 1 Tbsp. oregano, finely chopped
- 1/8 tsp. black pepper
- 8 oz. mushrooms, any variety, sliced
- 1/8 tsp. ground nutmeg
- 1 Tbsp. raw, unfiltered apple cider vinegar
- 8 oz. arugula, stems removed—mature leaves are best for this dish
*Pearled farro will cook faster, but also release more gluten, making it sticky. Whole farro requires twice the cooking time, but kernels will not be sticky. Instead, they will have a more pronounced and nutty grain flavor.
In a 6-quart pot, combine farro, cold water and a pinch of salt. Bring to a boil, reduce heat and simmer for 15-18 minutes.
Heat the oil in a heavy-bottom skillet over medium-high heat. Add onion, leek, parsley and oregano. Season with salt and pepper and sauté for 5-8 minutes, until the vegetables are soft but not browned.
Add mushrooms and nutmeg and cook an additional 5 minutes, or until mushrooms soften and begin to brown.
Add the vinegar and the arugula. Toss vigorously to coat the leaves, 30 to 45 seconds. Remove from heat.
In a large bowl, combine farro, mushroom and arugula mixture and parsley. Mix to incorporate.
Serve warm, or chill.