Warm Farro salad with Cranberries and Pecans
Bob’s Red Mill Farro
chopped + more to taste
salt and pepper
Bring 3 cups water to boil in large pot with 1/4 teaspoon salt. Once boiling add farro and simmer until tender 15 to 20 minutes. Drain any excess water.
Meanwhile, prepare other ingredients. (Roast pecans in the oven)
Melt butter in a large skillet or dutch oven on medium high heat. Add onion and cook until onion is soft ~4-5 minutes, stir frequently,
Add garlic and cranberries and cook another minute.
Add farro and cook another 3-4 minutes. Remove from heat and stir in pecans and parsley. Season with salt and pepper to taste and serve with additional cranberries and parsley!