I don’t know if it’s an evolutionary response to the change or seasons or just plain old cultural influence, but at this time of year my desire to eat a green, leafy salad for lunch is usurped by a ravenous desire for carbohydrates. But, I’m still a busy (and lazy) cook, so I need simple recipes to quell the beast that lies within.
This recipe fits the bill. You get your carb fix from the grain, but farro is also chock-full of fiber and protein to keep your motor running (unlike the sugar crash pasta gives you) until dinner. The sweet-tart of the cranberries and the crunch of the pistachios provide a nice contrast to the chewiness of the farro. It keeps well in the fridge (I actually think it gets better the more time it has to absorb the dressing’s flavors), making it a great thing to have on hand for lunchbox packing.
Give it a try and let me know what you think. If you have any other good uses for farro, I’d love to hear them!
Fall Dried Fruit, Nut and Farro Salad
Makes about 4, 1/2 c. servings
1 c. farro, prepared according to label directions and allowed to cool
1/2 c. chopped pistachios (I used roasted and unsalted nuts)
1/4 c. chopped dried cranberries
1/2 c. lime juice
2 T. honey
1 T. extra virgin olive oil
1/4 t. salt
In a large bowl, mix farro, pistachios and cranberries. Set aside. In a small bowl, whisk together lime juice, honey, olive oil and salt. Pour liquid into the large bowl and gently mix to coat the farro with the dressing.
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