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Parve
Easy
1 Hour, 30 Minutes
Diets 
Don’t be afraid to try quinoa’s cousin, the up-and-coming farro grain that’s really been gaining popularity. Enjoy it served in a salad, like this Asian version, or prepared warm as a basic side dish. Either way, I’m sure you’ll be adding this superfood to your recipe rotation!
2 cups or 14 ounces (400 grams) pearled farro
1 teaspoon salt
water to cover, about 4 cups
1 cup shredded carrots
2 cups shredded purple cabbage
30 snap peas, sliced into quarters
6 scallions, sliced
2 cups sliced small button mushrooms
1/4 cup toasted sesame seeds
3/4 cup honey-roasted peanuts, for garnish
2/3 cup oil
juice of 2 large limes, or 1/3 cup lime juice
zest of 1 lime
1 tablespoon Gefen Sesame Oil
1 and 1/2 tablespoons Glicks Soy Sauce
1 and 1/2 tablespoons Gefen Honey
1 tablespoon brown sugar
3/4 teaspoon salt
1/4 teaspoon Gefen Garlic Powder
1/8 teaspoon black pepper
1/8 teaspoon powdered ginger
Rinse farro in cold water and drain. Place in a medium-sized pot and add salt and enough water to cover.
Bring to a boil, then reduce heat to medium-low and simmer 20–30 minutes until soft but still chewy. Drain off any excess water and fluff gently with a fork. Set aside to cool.
In a large bowl, combine all salad ingredients aside from the peanuts. Whisk dressing ingredients together in a medium bowl and pour on top, mixing well. Refrigerate for at least one to two hours before serving, mixing once or twice, to allow flavors to blend.
Add honey-roasted peanuts right before serving and toss to combine. Alternatively, plate the salad as pictured here and allow each guest to help themselves to the veggies they like!
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