Farro Crunch Salad

Warning- Farro is an ancient grain that does contain gluten. It is ancient so it will be easier to digest than most of our wheat. I created this salad to eat at the airport. It travels well and it’s easy to transport. It’s filled with ingredients that support the gut and is delicious warm or cold.

1 cup farro (uncooked)

• 1 1/2–2 cups water or vegetable broth (for cooking farro)

• 1 1/2 c garbanzo beans - cooked and drained

• 2–3 stalks celery, finely chopped

• 1/2 cup fresh basil, roughly chopped

• 1/3 cup raw cashews, chopped and raw

Dressing

• 1–2 tbsp olive oil

• 1 oz muun chi Golden Turmeric Kvass

• 1 tsp muun chi Turmeric Ginger Fauxmage

• Salt and pepper to taste

• Optional: pinch of chili muun chi Fermented Roots

Topping

• 1/4 c muun chi Seed and Nut Crunch

Method

1. Cook the farro as you would a pasta, draining when cooked to 20-25 minutes

2. Prepare the dressing

   Whisk together olive oil, kvass, fauxmage, salt, pepper

3. Combine the salad

   In a large bowl, combine cooked farro, garbanzo beans, chopped celery, and basil.

   Pour dressing over the salad and toss gently to coat.

4. Add crunch and texture

   Sprinkle muun chi Seed and Nut Crunch or your favorite sprinkle of seeds

5. Serve

   Best slightly warm or at room temperature.

   Add fresh basil to top

Serve to guests or eat at the airport and have people ask you where you got that salad that smells so good! Enjoy!