Farro is an ancient grain that is over 7000 years old. It has a nutty flavor and provides a great plant-based option high in protein, fiber, vitamins, and nutrients. It can be used in place of rice but is not gluten-free for those avoiding gluten.
- 1 1⁄2 c farro, rinsed
- Salt and Pepper
- 3 T organic unsalted grass-fed butter
- 1 onion, chopped
- 1⁄2 c dried cranberries
- 1 garlic clove minced
- 1⁄2 c pecans, toasted and chopped
- 1⁄4 c fresh Italian Parsley, chopped
Rinse farro well, then drain. Bring 2 quarts of water to a boil. Add farro and 1 tsp salt. Return to boil, lower heat to simmer, and cook for 20 minutes covered until the grain is softened but nutty. Drain farro. Melt butter in a skillet and add onion and 1⁄4 t salt and stir frequently. Cook until onions are translucent. Add garlic and cranberries and cook for an additional minute. Add farro and cook until warmed through, about 4-5 minutes. Remove from heat and add pecans and parsley. Season with additional salt and pepper if desired.