Curried Farro and Chicken Salad

2 cups farro, freekeh, or wheat berries

¼ cup olive oil

2 tablespoons Curry Seasoning

1/2 -1 teaspoons Red Pepper Flakes

6 carrots, peeled and cut into 1/2 inch slices

1 cup pea pods, halved

½ cup almonds, toasted, roughly chopped

2 tablespoons white vinegar

1 red onion, thinly sliced and cut in half

3 cups shredded cooked chicken (from 1 rotisserie chicken)

2 cups baby arugula

1 cup parsley, roughly chopped

Kosher salt and pepper to taste

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1. Place farro in a medium pot with enough water to cover by 1 1/2 inches. Bring to a boil.

2. Reduce heat to low and simmer, uncovered, until farro is tender and water is mostly absorbed, about 25 - 30 minutes.

3. Drain. Transfer to a large mixing bowl.

4. In the same saucepan, heat the olive oil over medium heat. Add in curry and red pepper flakes, stir until fragrant about 1 -2 minutes. (Add more red pepper flakes depending on your heat preference)

5. Stir in carrots and onions, season with salt and pepper to taste. Cook until onions are translucent, about 6 minutes.

6. Add in the vinegar to the carrot- onion mixture and stir until evaporated, 1–2 minutes.

7. Transfer the carrot-onion mixture to the bowl with the farro. Stir to combine. Cool for 30 minutes.

8. Add the shredded chicken, arugula, parsley, pea pods, and almonds to farro mixture; toss to combine.

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