Curried Spelt Salad

*when cooking these in pan, be sure to have a lid handy as they will "pop" as they heat up and open.

Curried Spelt Salad
Curried Spelt Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups farro or wheat berries, rinsed

  • 1

    t salt plus more for seasoning

  • 2

    T vegetable oil

  • 2 1/2

    t curry powder

  • 2

    t yellow mustard seeds*

  • 3/4

    t ground cardamom

  • 3/4

    t ground coriander

  • 6

    small carrots, peele and cut into 1/4" dice

  • pepper

  • 1/4

    cup apple cider vinegar

  • 1

    cup thinly sliced red onion

  • 1/2

    lemon cut lengthwise (ends removed) chopped with peel (about 1/2 cup)

  • 3

    cups shredded cooked chicken

  • 2

    cups baby arugula

  • 2

    cups packed cilantro

  • 2

    T olive oil

Directions

Place farro and 1 t salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered until it is tender and water is mostly absorbed, about 30 minutes (12-15 minutes if using semi-pearled farro). Meanwhile heat vegetable oil in a pan. Add curry, mustard seeds, cardamom and coriander; cook, stirring often until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with S&P. Cook stirring often until carrots are crisp-tender, 5-6 minutes. Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with faro. Season to taste with S&P. Let cool. Add chicken, arugula, cilantro and olive oil to mixture. Toss to combine.

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