Ingredients
1 cup farro, rinsed
3 cups water or vegetable broth
¼ cup raisins
¼ cup dried cranberries
¼ cup chopped fresh parsley
¼ cup chopped green onions
¼ cup chopped almonds or walnuts (optional)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
Directions
In a medium saucepan, bring water or vegetable broth to a boil. Add the rinsed farro, reduce heat to low, and simmer for about 20-25 minutes, or until the farro is tender but still chewy. Drain any excess liquid and let it cool.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Combine the cooked farro, raisins, dried cranberries, parsley, green onions, and nuts (if using).
Pour the dressing over the salad and toss until everything is well coated. Serve at room temperature or chilled.
Maureen Simpson | Staff Writer
