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.
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
Details
Preparation
Step 1
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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