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Warm Farro salad with Cranberries and Pecans

Warm Farro Recipe with Buttered Onions, Cranberries & Pecans

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  • 1 1/2 cups Bob’s Red Mill Farro (rinsed)
  • 3 tablespoons unsalted butter
  • 1 white Onion (chopped)
  • 2 clove garlic (crushed)
  • 1/2 cup dried cranberries (chopped + more to taste)
  • 1/2 cup pecans (roasted )
  • 1/4 cup parsley (chopped )
  • salt and pepper


  1. 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.
  2. Meanwhile, prepare other ingredients. (Roast pecans in the oven)
  3. 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,
  4. Add garlic and cranberries and cook another minute.
  5. 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!

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