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  • Prep-time: / Ready In:
  • Makes 7 cups

Blueberries bring refreshing bursts of sweetness to this colorful bowl. Farro, an ancient grain and a cousin of modern wheat berries, makes a satisfying base. For a gluten-free version, you can use sorghum in place of farro.


  • ½ cup dry farro
  • 1 cup fresh blueberries
  • 1 cup fresh or thawed frozen corn
  • 1 cup halved cherry tomatoes
  • 1 cup finely chopped red or orange bell pepper
  • 1 small bulb fennel, trimmed and shaved
  • 1 scallion, thinly sliced
  • 8 to 10 fresh basil leaves, finely chopped
  • 2 tablespoons white rice vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon toasted pine nuts (optional)


  1. In a medium saucepan combine farro and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until farro is just tender. Drain any excess water. Transfer farro to a large bowl; let cool.
  2. To cooled farro, add the next seven ingredients (through basil). Add vinegar and season with salt and black pepper; toss to combine. If desired, garnish with pine nuts.

Comments (3)

(5 from 3 votes)
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EG1 year ago
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This is such a yummy recipe. It seems hard to imagine that such a simple dressing would work, but it really is tasty. Love it!!

Sharla Moody2 years ago
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This is easy and delicious!

irma salazar2 years ago
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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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