NEW YORK (CBSNewYork) — One of the best things about spring is all the fresh produce you can get your hands on to make some delicious meals.

Ali Rosen, host of “Potluck Video,” stopped by The Couch to show off a spring farro salad recipe.

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Spring Farro Salad
Serves 4

1 cup semi-pearled farro
3 1/4 cups chicken stock (or vegetable stock for vegetarians)
1 cup shelled fresh peas
1 cup scallions, thinly sliced
1 cup asparagus, diced
2 lemons
2 tablespoons of olive oil
1/4 cup diced shallots
Dash of salt

Bring 3 cups of the chicken or vegetable stock to a boil in a medium saucepan. Add the faro and a dash of salt and reduce heat to low.

Simmer until farro is cooked, approximately 20 minutes (depending on your brand of farro). Remove from heat and cool.

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Combine the juice of 1 lemon, olive oil, shallots, asparagus, another dash of salt and 1/2 cup of scallions in a medium frying pan and sauté on medium-high heat for 3-5 minutes (until the shallots begin to brown).

Add the remaining 1/4 cup of chicken or vegetable stock and the peas and cover for another 2-3 minutes until the peas have cooked. Remove from heat and cool.

When everything has cooled, combine the vegetables, farro and remaining scallions. Add the juice of the remaining lemon, stir and then serve or refrigerate for up to a day.

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