Farro Salad with Cranberries

 

Farro is one of my favorite new grains.  It is a delicious and versatile!  For a quick week night side dish, I add a package of onion soup mix to the water.  20 minutes later we have a yummy accompaniment for chicken or pork tenderloin.

This salad recipe is another great way to serve farro.  It was especially delicious in my sack lunch!

If you haven't tried farro yet, you're missing out.

 

Farro Salad with Cranberries

(Adapted from Shutterbean)

 

1 1/2 cups farro

3 3/4 cup water

1/4 cup rice vinegar

1/3 cup orange juice

1 teaspoon soy sauce

2 tablespoons honey

1 cup dried cranberries

1/2 medium red onion, chopped finely

3 large stalks celery

1/4 cup olive oil

1 tablespoon orange zest

1 cup roasted almonds (or walnuts,) roughly chopped

Handful fresh parsley (or cilantro,) finely chopped

1 teaspoon kosher salt

Freshly-ground black pepper, to taste 

Put the farro in a medium saucepan and cover with water. Bring to a boil over medium heat, then turn the heat down to low and cook for 25 – 30 minutes.  Farro will be soft but still chewy.

While waiting on the farro to cook, chop the onion, celery, parsley & nuts.  Put into a bowl with the cranberries and toss.  Then whisk together the rice vinegar, orange juice, soy sauce, orange zest and honey r in a small bowl. Season with salt & pepper to taste.

When farro is done, add to the bowl with the cranberry and onion mixture. Top with the dressing and mix thoroughly.

Let the salad stand at room temperature for at least one hour before serving. This allows the flavors mix and soak into the grain. Serve warm, cold or at room temperature.  Perfect lunch box salad.

 

Enjoy!

Smiles!!

 

Will share this yummy recipe with some of the fun parties in my side bar =>