Warm Farro salad with Cranberries and Pecans
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Cuisine: New American
Ingredients
Scale
- 1 1/2 cups Bob’s Red Mill Farro (rinsed)
- 3 tablespoons unsalted butter
- 1 white Onion (chopped)
- 2 clove garlic (crushed)
- ½ cup dried cranberries (chopped + more to taste)
- ½ cup pecans (roasted )
- 1/4 cup parsley (chopped )
- salt and pepper
Instructions
- 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!