Crunchy Walnut, Citrus Grain Bowl Recipe from: Rancho Vignola, Armstrong, BC

Makes 4 meal-sized servings.

Rinse the farro under cold water. In a large pot, bring salted water to a boil. Add the farro and simmer for 35–45 minutes, or until tender but still chewy. Taste as it cooks—farro is forgiving, so it’s okay to go a little longer if you’re not sure if it’s done.

Once cooked, drain the farro and rinse it under cold water to cool it down. Transfer it to a large bowl and put it in the refrigerator to chill.

While the farro cools in the fridge, prep and chop the rest of the ingredients. To the chilled farro, add all remaining ingredients except the walnuts. Mix together until well combined. Taste and season with salt and pepper. Add more lemon if desired for brightness.

When serving the salad, top with the roasted walnuts.