1. Place farro in a medium pot with enough water to cover by 1 1/2 inches. Bring to a boil.
2. Reduce heat to low and simmer, uncovered, until farro is tender and water is mostly absorbed, about 25 - 30 minutes.
3. Drain; place in a large mixing bowl.
4. In the same saucepan, heat olive oil over medium heat. Add in curry and red pepper flakes, stir until fragrant about 2 minutes. (Add more red pepper flakes depending on your heat preference)
5. Stir in carrots and onions, season with salt and pepper to taste. Cook until onions are translucent, about 6 minutes.
6. Add in the vinegar to the carrot- onion mixtire and stir until evaporated, 1–2 minutes.
7. Add carrot-onion mixture to farro. Stir to combine. Cool for 30 minutes.
8. Add the shredded chicken, arugula, parsley, pea pods, and almonds to farro mixture; toss to combine. This dish can be made ahead and chilled for 1 hour.
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