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
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
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.