So as you may recall, I bought a big jug of spiced apple cider from Trader Joe's to use for these tacos. Since I did not want the cider to go to waste, I decided I needed to come up with some other creative ways to use it.
So this farro grain salad was born and let me just say, it would make an absolutely LOVELY addition to your thanksgiving table.
4 cups pearled (quick cooking) Farro
4 cups spiced apple cider (I bought mine at Trader Joes)
3 cups water
1/2 cup finely diced red onion
1 cup dried cranberries
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 lemon zested and juiced
1/4 cup avocado or grape seed oil
chopped pecans or walnuts
In a medium sauce pan, add the farro, apple cider, water and a pinch of salt. Bring to a boil and boil uncovered for 10-15 minutes or until the farro is cooked through. Adding more water if necessary. All liquid should be absorbed by the farro to complete the cooking.
Then transfer the farro to a large bowl and using a spoon to spread it out along the sides to let it cool down and stop cooking.
Once cool, add in the onion, cranberries, basil, parsley, lemon juice & zest, oil and season with salt and black pepper to taste.
This is a great dish to make a day or two ahead of time because it gets better as it sits.
ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for pre-order. Get your copy at any of the links below.
Barnes & Noble