Ironically I don’t have many pictures of salads with apples, although they are one of my favorite ingredients in salads. Seriously- They were probably in about 80% of my salads since the fall. To not get too bored, I often play around with the way I cut them (diced, sliced, julienned, spiralized). In particular I love the gold rush variety from @twinspringsfruitfarm @freshfarmdc.
Foolproof Cooked Farro
I highly recommend doubling this recipe so you have a big batch of farro to use throughout the week beyond one recipe (it’s great in salads and even soups).
- 1 cup whole-grain farro, (not pearled)
- 2 cups water
- 1 teaspoon diamond kosher salt or ½ teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- Place farro, water, salt, and extra virgin olive oil in a small saucepot. Bring to a boil and then reduce heat to just above a simmer. Cook until all water is absorbed by farro and it tastes tender, about 30-35 minutes.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!