Recipe Farro and Marinated Rhubarb Salad

This unique grain salad showcases a host of brightly colored produce, including one of our favorite spring crops: rhubarb. We trim the stalk and marinate it with a little honey and vinegar for delicious pops of sweet and tangy flavor. Sautéed radishes, crunchy celery, and creamy avocado add lots of exciting flavors and textures to the salad, topped off with toasted walnuts with a blend of brown sugar, cayenne pepper, cumin, and more.

Serves: 2

INGRÉDIENTS

• 3/4 cup Semi-Pearled Farro
• 2 ounces Arugula
• 2 stalks Celery
• 1 Avocado
• 1/2 stalk Rhubarb
• 2 tablespoons Apple Cider Vinegar
• 2 tablespoons Honey
• 1 Shallot
• 1/4 cup Toasted Walnuts
• 6 ounces Radishes
• 1 tablespoon Walnut Spice Blend (light brown sugar, cinnamon, nutmeg, cayenne pepper, smoked paprika, ground coriander, and ground cumin)

PRÉPARATIONPrepare Ingredients
Remove the honey from the refrigerator to bring it to room temperature. Wash and dry fresh fruits and vegetables. Heat a medium pot of salted water to a boil over high heat. Trim and discard the rhubarb leaves or woody stem ends. Cut the rhubarb into 1/2-inch-thick pieces. Place them in a medium heatproof bowl. Trim and discard the ends of the radishes; quarter them lengthwise. Peel and thinly slice the shallot. Roughly chop the walnuts. Thinly slice the celery. Pit, peel, and cut the avocado into medium cubes; place it in a bowl. Toss with 1/4 of the vinegar to prevent browning; Season with salt and pepper.

Cook the Farro
Add the spelt to the pot of boiling water and cook uncovered for 16 to 18 minutes or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Pickle the Rhubarb
While the farro is cooking, in a small saucepan, combine the honey (kneading the package before opening), the remaining vinegar, and 1/2 cup water; season with salt and pepper. Bring to a boil over high heat. Once boiling, carefully transfer to the bowl of rhubarb. Let cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the Radishes
While the rhubarb cools, in a large skillet (nonstick, if you have one), heat 2 teaspoons of olive oil over medium-high heat until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, or until lightly browned and slightly softened. Add the shallot; season with salt and pepper. Cook, stirring frequently, for 1 to 2 minutes, or until softened and fragrant. Transfer to a bowl and season with salt and pepper to taste. Wipe the skillet.

Prepare the Spiced Walnuts
While the farro continues to cook, in the same skillet, heat 2 teaspoons of olive oil over medium-high heat until hot. Add the walnuts and spice mix. Cook, stirring constantly, for 30 seconds to 1 minute, or until the mixture is fragrant and the walnuts are well coated. Remove from heat; season with salt and pepper to taste.

Finish and Plate Your Dish
To the pot of cooked farro, add the arugula, celery, pickled rhubarb, up to 1/4 of the rhubarb pickling liquid (discard the rest), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Divide half of the cooked radishes between 2 plates. Top with the finished farro and the remaining cooked radishes. Garnish with the spiced walnuts and seasoned avocado. Enjoy!