| 1 cup farro 2 Tbsp White balsamic vinegar 4 Tbsp almonds, crushed | 1. Add farro to 5 qt salted water, bring to a boil, boil 25 minutes. Drain. 2. Toast almonds and add to drained farro. 3. In a jar with a lid combine vinegar, oil, and coriander. Cover, shake well. Add dressing to farro and nuts. Let the Farro cool. 4. Add the rest of the ingredients to the farro. Stir to combine. |
Overall: A
I think I’ve finally found the perfect recipe. It was lovely and other agreed that it was very good.
What worked:
I love love love the mixture of farro grains and nuts. It just pleases me. I think I’ll stick with that for a while. This is a fairly hands off preparation and if I reserve the goat cheese and put it on at the last minute I could see this being something that would travel well and be an easy addition to a picnic potluck.
What didn’t work:
I added the Arugula too soon while the grains where still hot. This wilted the grains. I think I’d like it better if I waited untilt he grains were cooled before adding hte Arugula but other than that this was pretty close to perfect.