FARRO SALAD WITH APRICOTS AND ALMODS

INGREDIENTS

1 ½ cups farro
2 cups vegetable broth + 2 cups water
1-2 Tablespoons olive oil + 1 Tablespoon unsalted butter
1 red onion, diced
1-2 cloves fresh garlic, minced
1 cup dried apricots, small diced
1 cup slivered almonds
3-4 Tablespoons fresh Italian parsley – minced
1 cup plain Greek yogurt
3 Tablespoons honey
Zest of 1 lemon + juice from half
½ teaspoon each: cinnamon, turmeric, salt

PROCESS

Bring water and broth to a gentle boil in a large saucepot. Add farro, reducing heat to a simmer and cook until liquid is absorbed and grain is tender, about 35-45 minutes. Remove from heat allowing grain to cool to room temperature.

 

In a separate skillet melt butter with oil then add onions, cook until softened and translucent. Add minced garlic and diced apricots, cooking for 1-2 more minutes. Remove from heat and set aside.

 

In a large mixing bowl, combine cooled farro, sautéed onion-garlic-apricot mixture.
In a separate, smaller mixing bowl, stir together; yogurt, honey, lemon juice, cinnamon and turmeric. Season to taste with salt. Gently fold this dressing, along with slivered almonds and chopped parsley, into farro mixture.

 

Garnish with lemon zest and serve.

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Makes 4 servings