Farro is tricky, and you might have been having a hard time with it like me. The struggle is real.
But I think I have cracked the case.
After trying many different ways to cook farro I have settled on my favorite. A quick toast, season and simmer with bay leaf, the farro takes on more flavor. Then paired with toasted walnuts, dried cranberries and parsley, tossed with apple cider vinaigrette for a punch of acidity and topped with shaved parmesan. Enjoy room temp or chilled a bit.
Let’s talk about the protein here shall we? There’s a lot. 10 grams in 1/2 a cup if I’m gonna get real witchu.
That’s what I’m here for, guys. Non- meat protein sources all the way!
- 1-1/2 cups uncooked farro (I used Trader Joes 10 minute cooking farro)
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1 dried bay leaf
- 2 Tbsp apple cider vinegar
- 1 cup toasted and chopped walnuts
- 1 cup dried cranberries
- 1/2 cup chopped fresh parsley
- 1/4 cup finely sliced red onion
- In a large shallow pan with a lid, add 1 Tbp olive oil and farro. Season with salt and pepper.
- Heat over medium heat, uncovered about 3 minutes stirring frequently to toast farro just a bit.
- Add 3 cups water and bay leaf. Bring to a boil.
- Cover and simmer over low about 10 mins until liquid is mostly gone and farro is tender but still has a bite.
- Transfer farro to a large bowl, leaving behind any remaining liquid. Stir in onions and let cool slightly.
- Toss with vinegar, walnuts, cranberries and parsley. Add an extra drizzle of olive oil to taste, as well an any additional salt and pepper it may need.
- Garnish with shaved parmesan and serve right away or cool a bit.