Balsamic and Grape Farro


image

This is a Thursday selection from my friend the Sunday Strategist. It’s a blog at Cooking Light magazine that picks out what to make Monday through Friday. Saves me from having to think about it.

I’ve pinned a bunch of the selections, on Pinterest, in case we don’t want one of their suggestions. Mostly I just make small changes do I like the recipe better. This recipe is supposed to be with quinoa. I am not a big fan of quinoa. It’s to small and doesn’t taste like anything. I prefer bulgur (not cracked wheat), wheat berries, or farro.

Balsamic and Grape Farro

Ingredients

  • 1 2/3 cups water

  • 1 cup farro

  • 2 tablespoons chopped parsley or cilantro

  • 1 tablespoon white balsamic vinegar or sherry vinegar or white wine vinegar

  • 2 teaspoons extra-virgin olive oil

  • 1/4 teaspoon kosher salt

  • 20 seedless grapes, cut on half

Instructions

In a medium saucepan, bring the water and farro to a boil over medium high heat. Reduce the heat to low and simmer until the farro is tender, about 12 minutes. Additional water may be added if the farro is not quite tender. Drain.

Place the cooked farro in a serving bowl and toss with the remaining ingredients. It can be served either warm, room temperature, or cold.

Serves 4.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s