For Salad
3 cups farro, cooked in salted water, yielding 6 cups
½ cup dried cranberries
½ cup dried apricot — diced ¼”
½ cup golden raisins
½ cup pinenuts — toasted
1 ½ cups garbanzo beans, cooked
1 cup cinnamon citrus vinaigrette (see below)
½ cup fresh mint, chopped
For Cinnamon Citrus Vinaigrette
¼ cup lemon juice
2 fluid ounces orange juice
⅜ Tbsp cinnamon
¾ Tbsp orange zest, blanched
⅜ Tbsp lemon zest
⅝ fluid ounce honey
8 ⅜ fluid ounces olive oil
⅜ tsp. salt
Recipe from Chef Paul Lynch, a Whole Grains Council Culinary Advisor. Oldways photo.
Links
[1] https://oldwayspt.org/grain/farro
[2] https://oldwayspt.org/grain/wheat