This is one of my favorite ways to eat and serve spicy steamed broccoli with perfectly cooked farro. As you all know I love barley and this grain is similar to barley but has a much denser texture. This salad needs to be chilled for 1-2 hours before serving during hot summer days.  You could easily turn this salad into a warm stir fry during the winter season.


2 cups farro, cooked

1 cup broccoli, steamed

1/2 cup chives, finely chopped

1 small cucumber, chopped

1 fresh red chili, sliced

For the dressing 

1 tablespoon soya sauce

1 tablespoon coconut aminos seasoning sauce (optional)

1 clove garlic, grated (optional)

2 teaspoon rice vinegar

2 teaspoon toasted sesame oil

1 teaspoon hot chili oil

1/2 teaspoon asian chili flakes

2 tablespoon toasted sesame seeds



Step 1 

In a medium size mixing bowl, add steamed broccoli, cooked farro, chopped cucumber, and sliced red chilies, sprinkle with salt, and let it sit for 25-30 minutes in the fridge.

Step 2

For the dressing whisk all the ingredients together in a small bowl.  Add the dressing to the mixed salad and let it marinate for an hour before serving. Mix the chopped chives before serving the salad. Garnish with toasted sesame seeds and chives.