Farro, cranberries and almonds
Do you get sick of rice?
Yah, me too.
Try me. Check out that price.
Try Farro. It’s a type of wheat, so it’s most definitely a whole grain (which we all know are important,) but that’s not what makes Farro super cool.
Farro is nutty, chewy and satisfying in a way that ho-hum Plain Jane rice is not. Try it. You’ll see.
And to make things even easier, you can find it in a quick-cook form like the package pictured above.
Hooray for grains that do not take an hour!
Check it out
Cook your farro. 10 minutes. Done.
Make your sauce.
Add your sauce. Mix, mix.
Add this stuff…
Voila.
The family got chicken on theirs, if you are down with that sort of thing. None for me. Doesn’t need it.
Fast Farro with Cranberries and Almonds
Ingredients
- 1 1/2 cups uncooked “10 Minute Farro” (you could use regular farro if you have extra time, but this is supposed to feel effortless, so quit feeling guilty and go the fast route!)
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 1 1/4 teaspoon sea salt
- black pepper (to taste)
- 4 tablespoons extra-virgin olive oil
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1 tablespoon fine-chopped fresh mint
Directions
- Cook farro according to package directions.
- Drain and set aside.
- Whisk together balsamic vinegar, honey, salt and the pepper in a medium bowl. Slowly added olive oil and whisk until well combined.
- Pour over the farro.
- Stir in cranberries, almonds, and mint.
- Can be served right away, but the flavors really come through if you let it sit for a couple of hours.
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