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


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.

Makes 4 servings