Ingredients: |
Ingredients: For the farro
2 TBS extra-virgin olive oil
1 1/2 cups (10-oz) farro
1 small onion, finely diced
2 thyme sprigs
3 cups water
kosher salt
For the salad
1/3 cup pine nuts
1/4 cup + 2 TBS extra-virgin olive oil
3 TBS white wine vinegar
1 small shallot, minced (2 TBS)
salt and freshly ground pepper
4 cups farro (from above)
1 large tart apple such as Honeycrisp, cored and cut into 1/2" pieces
1/2 cup pomegranate seeds (from 1 pomegranate)
1/2 cup chopped flat leaf parsley
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Directions: |
Directions:For the farro
In a large saucepan, heat the olive oil. Add the farro and cook over moderate heat, stirring until lightly toasted; the grains will turn slightly opaque just before browning. Add the onion and thyme and cook over low heat, stirring until the onion is softened, about 5-minutes. Add the water and 1 teaspoon of kosher salt and bring to a boil. Cover and cook over very low heat until the water is absorbed and the farro are tender. Fluff the farro and discard the thyme sprigs. Season the farro with salt and pepper.*
For the salad:
Preheat over to 350º. Spread the pine nuts in a pie plate and toast until golden, about 5-minutes. Let cool.
In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the thyme scented farro, pine nuts, apple, pomegranate seeds and parsley; toss before serving.**
*The cooked farro can be refrigerated for up to 5-days or frozen for up to 1-month.
**The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving. |
This recipe for Farro Salad with apples, pomegranate seeds, and pine nuts is from