• 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.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen