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Curried Spelt Salad

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

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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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