This makes a lot and is pretty flexible to add what you like. You can make it mostly ahead, folding in the final ingredients just before serving.
Ingredients:
1 cup farro
1 cup orzo
3 large lemons
Salt and pepper
1/4 tsp. red-pepper flakes (more to taste)
1/3 cup olive oil
3/4 cup sliced red onion
3/4 cup thinly sliced celery
1/2 cup chopped toasted almonds
2 cups chopped spinach
1/2 cup goat cheese (or substitute feta if you prefer)
1/2 cup torn mint leaves
1/2 cup chopped parsley
Instructions:
Bring a large pot of salted water to a boil. Add farro and let simmer for 15 minutes. Add orzo to the pot with the farro and continue to simmer until farro and orzo are cooked through but still al dente, about 8-10 minutes longer. Drain and rinse with cold water to cool and stop the cooking.
While the farro and orzo are cooking make the dressing. Finely grate the zest from two of the lemons and place in a large bowl. Squeeze the juice from 1 of the lemons into the bowl, then add salt and pepper and the red pepper flakes, whisking to combine. Whisk in the olive oil. Taste and add more salt or lemon juice or olive oil if needed.
Add the farro/orzo mixture to the bowl with the dressing and toss well. NOTE: you can make it this far ahead and let the bowl rest in the refrigerator soaking up the dressing for up to a day in advance. Bring to room temperature before proceeding.
In a small bowl, combine onions, celery, 3 tablespoons of lemon juice and a large pinch of salt. Let sit for at least 20 minutes (maybe while the farro/orzo mixture is coming to room temperature).
Just before serving, add the onion and celery mixture and almonds to the bowl with the farro and pasta. Gently fold in the spinach, goat cheese, mint and parsley. Taste and add more lemon juice, red-pepper flakes or salt if needed. Drizzle with a little more olive oil and freshly ground pepper before serving.
NOTE: Add some diced dried apricots or halved green grapes if you'd like.
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