Ingredients

• 1 cup farro
• 2 1/4 cups vegetable broth (I love Pacific broth)
• 1 English cucumber (peeled, seeded and diced)
• 2 cups fresh blueberries
• 2 tablespoons fresh mint (chopped)
• 1/3 cups feta cheese (crumbled)
• 1/4 cups pistachios (chopped)
• 1/3 cups extra-virgin olive oil
• 1/4 tablespoons fresh lemon juice
• salt (/pepper)

Directions

1. Rinse farro and place in a saucepan along with vegetable broth. Bring to a boil, reduce heat to low and simmer for 20-25 minutes until tender. Drain off any excess broth.
2. Let farro cool to room temperature and place in a bowl with the diced cucumber, blueberries, mint, feta cheese and pistachios.
3. Whisk together the olive oil, lemon juice and pinch of salt and pepper.
4. Toss the salad with dressing and let sit for 15 minutes before serving.