Caramelized Brussels Salad with Farro, Apples & Parmesan


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.

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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).
Servings 2.5 cups
Cook Time 35 mins
Total Time 40 mins
  • 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.
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