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  • 12 ounces wheat berries
  • 1 cup chopped red bell pepper
  • 1 cup chopped zucchini
  • 3 cups roughly chopped baby spinach (5 ounces)
  • 1 Granny Smith apple, unpeeled, cut into thick sticks
  • 2 cloves garlic
  • 1 green onion, chopped
  • 1/3 cup minced red onion
  • 3 tablespoons soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon extra-virgin olive oil


  1. Place wheat berries in a large bowl. Cover with water by about 2 inches and soak 2 hours.  Drain well. Place wheat berries in a large saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat, cover and cook about 1 hour, until somewhat tender and chewy. Drain and rinse. Combine wheat berries with remaining ingredients and toss well. Refrigerate 2 hours before serving to allow flavors to meld.

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The recipe was originally published as Farro Salad with Apples and Spinach on

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