To prepare the farro:
1 1/2 cups farro, rinsed and soaked
1 tbsp Earth Balance
1 tsp salt
4 cups of water
In your rice cooker, add all of the ingredients. It should take about 45 minutes for the farro to get soft. Set aside to cool. You can also cook in a saucepan on the stove. Use the same proportions. Bring to a simmer, lower heat and cover. Cook for 45 minutes. Then set aside to cool.
If using dried beans cook as follows (if you are using canned, skip this step)
1 cup dried canellini beans, rinsed and soaked (or you can use 1 can)
3 cups of water
3 tsps Better Than Boullion Vegetarian Chicken Flavor
2 bay leaves
2 cloves of garlic, minced
In a large saucepan, add all ingredients. Bring to a simmer, lower heat and cover. Cook for 1 1/2-2 hours or until beans are soft. Drain and set aside to cool.
Prepare the rest of the ingredients for the salad as follows:
1 small zucchini, sliced (steam zucchini for a few minutes so that it is tender, but still has a little crunch)
2 roma tomatoes, seeded and chopped
1/4 cup yellow onion, chopped
2 tbsps basil leaves, chopped
2 tbsps artichoke hearts, chopped
For the viniagrette:
1 clove garlic, minced
1/3 cup olive oil
3 tbsps balsamic vinegar
Wisk the viniagrette ingredients together in a small bowl.
In a large bowl, add cooled farro and beans. Next add the rest of the salad ingredients. Stir to combine. Add the viniagrette and stir again.