Farro is popular. I see it on restaurant menus and recently even my local Public store used it in a demonstration. Using a Publix-bought bag of faro and ingredients from my cupboard, I pulled together an easy, delicious and vegetarian-friendly farro, feta and cranberry salad.
Farro is an ancient grain with roots in the Middle East. It has a mild nutty flavor with a slightly chewy texture and it is packed with fiber and protein, so it’s healthy. It’s similar to rice, expanding when cooked and it takes on the flavors of what it’s cooked with, making it an extremely versatile ingredient for many dishes.
Faro, feta and cranberry salad is a great side dish or lunch meal.
2 cups of farro ( I use pearled farro because the husks are already removed)
1/2 cup of dried cranberries
1/2 cup of feta cheese
1/3 cup of apple cider vinegar
2 tablespoons of olive or grapeseed oil
Farro, feta and cranberry recipe
Boil the farro until tender (about 25 minutes) The farro should turn a light brown in color.
Drain and rinse under cold water.
In a bowl, add the farro, apple cider vinegar and olive/grapeseed oil and stir.
Add in the dried cranberries and feta cheese and mix.
Let chill for 1 hour before serving.
Total time: 30 minutes
You can substitute the cranberries with other dried fruit should you wish.