farro salad with cashews and dried fruit.
Tuesday, June 4, 2013
this recipe has no real rhyme or reason and i expect you to change it around to your liking. i also realize pomegranate seeds aren't in season but i scored a container at whole foods last week and felt like i won the lottery. you gotta be fast on your feet at whole foods on a saturday afternoon, people.
i try to make a habit of composing some sort of one bowl grain salad on sunday so as to get a head start on the week-- the same goes for soup in the winter. it doesn't always work out that way, but what a time saver nonetheless. cook it once, eat it 5 times. thankfully, leftovers don't bother me.
farro salad with cashews and dried fruit
2 cups farro (barley or quinoa also work well)
1/2 dried cherries
1/2 cup roasted salted cashews
1/2 cup pomegranate seeds (or diced apples, instead)
handful chopped fresh parsley
1/2 cup crumbled feta
few glugs of good balsamic vinegar
few glugs of extra virgin olive oil
salt and pepper to taste
1. cook farro according to package directions. stir in olive oil and balsamic vinegar and set aside to cool.
2. mix in dried cherries, cashews, pomegranate seeds, and parsley. stir in feta and salt and pepper to taste. done!
best served room temp straight from your lunchbox.