Orange Broccoli Farro Salad

This recipe is the perfect winter salad.  The orange delivers an interesting unexpected freshness to bring all the flavors together. I love the extra nuts to add a very nice texture along with the broccoli and olives.  Other grains like wheat berries would work fine in this recipe.


2 cups farro, rinsed 

4 cups vegetable stock

2 cups water

1 t. salt

1 t. garlic powder

1 t. Penzey’s Florida Seasoned Pepper Blend

3 oz. shitake mushrooms, destemmed, thinly sliced

½ medium red onion, diced

1 large clove garlic, minced

2 bunches of broccoli florets

6 oz. Kalamata olives, pitted and drained

2 t. oregano

Zest of 2 oranges

2 oranges, chopped

2 ladles of farro broth

2/3 cup pistachios or toasted pecans (optional)

Fresh cracked pepper


Rinse farro well and place in a medium stock pot. Add vegetable stock, water, garlic powder, pepper blend and salt.  Bring to boil then reduce heat and simmer for 20 minutes until done.  Keep 2 ladels of reserve water from farro and drain off the rest.


While farro is cooking, place shitake mushrooms in a large hot skillet.  Once the mushrooms start to shrink and brown reduce heat to medium high and add the onion. Saute until the onions soften. Using a microplane, mince garlic and add to mushrooms and onion.  Next add the broccoli and Kalamata olives and saute until the broccoli turns bright green. Reduce heat to medium and add drained farro along with the reserve broth then mix well.  Stir in the oregano and chopped oranges.  Garnish with fresh cracked pepper, orange zest and nuts and serve.