{"id":1633,"date":"2015-05-28T10:25:44","date_gmt":"2015-05-28T17:25:44","guid":{"rendered":"http:\/\/www.fibergeek.com\/resultstypical\/?p=1633"},"modified":"2015-05-28T10:25:44","modified_gmt":"2015-05-28T17:25:44","slug":"farro-salad-with-almonds-and-arugula","status":"publish","type":"post","link":"https:\/\/www.fibergeek.com\/resultstypical\/foods\/whole-grain-salad\/farro-salad-with-almonds-and-arugula\/1633\/","title":{"rendered":"Farro Salad with almonds and arugula"},"content":{"rendered":"<table>\n<tr>\n<td width=\"30%\">1 cup farro<\/p>\n<p>2 Tbsp White balsamic vinegar<br \/>\n2 Tbsp olive oil<br \/>\n1\/2 tsp ground coriander<\/p>\n<p>4 Tbsp almonds, crushed<br \/>\n1\/2 cup golden raisins<br \/>\n4 oz Arugula<br \/>\n1 bunch green onions, sliced<br \/>\n2 oz goat cheese\n<\/td>\n<td width=\"50%\">\n1. Add farro to 5 qt salted water, bring to a boil, boil 25 minutes.  Drain.<br \/>\n2. Toast almonds and add to drained farro.<br \/>\n3. In a jar with a lid combine vinegar, oil, and coriander.  Cover, shake well.  Add dressing to farro and nuts.  Let the Farro cool.<br \/>\n4. Add the rest of the ingredients to the farro.  Stir to combine.<\/p>\n<\/td>\n<\/tr>\n<\/table>\n<p>Overall: A<\/p>\n<p>I think I&#8217;ve finally found the perfect recipe.  It was lovely and other agreed that it was very good.<\/p>\n<p><strong>What worked:<\/strong><br \/>\nI love love love the mixture of farro grains and nuts.  It just pleases me.  I think I&#8217;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.<\/p>\n<p><strong>What didn&#8217;t work:<\/strong><br \/>\nI added the Arugula too soon while the grains where still hot.  This wilted the grains.  I think I&#8217;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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 cup farro 2 Tbsp White balsamic vinegar 2 Tbsp olive oil 1\/2 tsp ground coriander 4 Tbsp almonds, crushed 1\/2 cup golden raisins 4 oz Arugula 1 bunch green onions, sliced 2 oz goat cheese 1. Add farro to 5 qt salted water, bring to a boil, boil 25 minutes. Drain. 2. Toast almonds [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"footnotes":""},"categories":[83],"tags":[],"class_list":["post-1633","post","type-post","status-publish","format-standard","hentry","category-whole-grain-salad"],"_links":{"self":[{"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/posts\/1633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/comments?post=1633"}],"version-history":[{"count":0,"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/posts\/1633\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/media?parent=1633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/categories?post=1633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/tags?post=1633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}