Warm Farro Salad with Walnuts and Cranberries.
Ingredients
- 1½ cups organic farro soaked and rinsed
- 2 tablespoons avocado oil
- 2 tablespoons extra virgin olive oil
- ½ small sweet onion finely diced
- ½ cup walnuts chopped
- 2 cloves garlic minced
- ½ cup dried cranberries
- ¼ cup flat leaf parsley chopped - optional
- sea salt and pepper to taste
Instructions
Cook the farro
- Fill a large pot with water and bring to a boil over high heat. Once boiling, add a sprinkle of sea salt and add the farro. Once the water comes to a boil again, reduce the heat to low and simmer for roughly 20 minutes or until the farro is tender and al dente. Drain and set aside.
Make the farro salad
- While the farro is simmering, heat a large skillet over medium heat. Add the avocado oil, then the onions. Sauté for 5-6 minutes until soft and golden.
- Now add the garlic, cranberries, and walnuts and sauce for 2-3 more minutes until the nuts are toasted.
- Add the cooked and drained farro to the skillet. Season with salt and pepper to taste and drizzle with olive oil. Sprinkle with parsley (optional)Serve warm or chilled.