Instant Pot recipes are all the rage, so it’s only right that we take a break from our favorite Crock Pots to rediscover a ...

This satisfying grain bowl from F&W recipe developer Julia Levy ties together pearled farro, seasoned salmon, avocados, black beans, tomatoes, and arugula with a tangy honey mustard dressing.

Preheat oven to 425 degrees. Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside.