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Curried Spelt Salad

From: bonappetit.com
SERVES 6-8

2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed
1 teaspoon kosher salt plus more for seasoning
2 tablespoons vegetable oil
2 1/2 teaspoons curry powder (such as Madras)
2 teaspoons yellow mustard seeds
3/4 teaspoons ground cardamom
3/4 teaspoons ground coriander
6 small carrots, peeled, cut into 1/4-inch dice
Freshly ground black pepper
1/4 cup apple cider vinegar
1 thinly sliced red onion (about 1/2 large onion)
1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)
3 cups shredded cooked chicken (from 1 rotisserie chicken; optional)
2 cups baby or wild arugula
2 cups (packed) cilantro sprigs with tender stems plus more for garnish
2 tablespoons extra-virgin olive oil

Place spelt and 1 tsp. kosher salt in a medium pot. Add water to cover by 1 1/2 inches. Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12–15 minutes if using semi-pearled farro). Drain; place in a large bowl.

Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2–3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5–6 minutes.

Add vinegar and stir until evaporated, 1–2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1–2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.