PS: Farro-Garam Masala Salad

Chef: Andrea Seppinni
Makes: 8 servings as a side, 4 as a main
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes



  • 2 c farro, preferably whole or semi-pearled
  • 3 1/2 c low-sodium vegetable broth
  • 3/4 c small dice red onion, save the trimmed root end to cook with the farro
  • 2 T garam masala powder*
  • 2-3 cloves grated/minced garlic
  • Zest and juice of two limes, plus extra lime for garnish
  • 1/2 c unsulfured golden raisins
  • 2/3 c cooked garbanzo beans, drained and rinsed
  • 1/3 generous cup dry-roasted unsalted pistachios, rough chopped, plus a few extra whole pistachios to garnish
  • 2 T chopped cilantro
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 small head butter lettuce


  1. Rinse the farro under cool water in a strainer.
  2. Add the farro, vegetable broth and trimmed onion root to a medium sauce pot and bring to a boil; turn down to a low simmer, cover and let cook until al dente (the farro is tender but not mushy), approx. 35-40 minutes.
  3. If there is extra liquid at the end, strain it off. Spread the farro in a shallow layer on a sheet pan and allow to cool to just slightly warm in the refrigerator.
  4. Once the farro has cooled, add the remaining ingredients, sprinkle the garam masala throughout the mixture and fold through until everything is evenly distributed. Cover and chill through.
  5. Serve on a bed of butter lettuce. Garnish with extra whole dry roasted pistachios. Enjoy!


This is also divine served hot. In fact I’ve been known to make a generous bowl of this my dinner, hot or cold!

*Garam Masala is a East Indian spice blend found in most grocery stores.

Andrea Seppinni