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This satisfying autumn grain dish combines fluffy farro with tangy cranberries, juicy apples, and toasted almonds all tossed in a zesty citrus dressing.
Key Ingredients:
- Farro: Gives a hearty, nutlike foundation
- Honeycrisp apples: Brings crispy sweetness
- Dried cranberries: Adds tangy-sweet bits
- Sliced almonds: Delivers nice crunch
- Fresh chives: Offers mild oniony taste
- Lemon vinaigrette: Lifts all flavors
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Step-by-Step Guide:
- Cook Farro
- Get stock bubbling
- Drop in farro and lower heat
- Let it cook for 30 minutes
- Strain and let it cool down
- Prepare Components
- Cut apples into thin pieces
- Snip chives into tiny bits
- Brown almonds if you want
- Whip up your dressing
- Combine Ingredients
- Toss chilled farro with fruit
- Sprinkle in nuts and greens
- Pour dressing over top
- Add salt and pepper as needed
- Rest and Serve
- Give flavors time to blend
- Taste and tweak seasoning
- Enjoy at room temp
- Wrap up leftovers
Storage Tips:
Stays good 3-4 days in the fridge. Actually tastes better the next day.
Perfect Pairings:
Works as a tasty side or standalone lunch option.
Chef's Tips:
- Brown the nuts for deeper flavor
- Slice apples right before you mix
- Add salt to farro during cooking
- Add dressing gradually
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Through lots of kitchen trials, I've learned that cooking farro in flavorful stock and giving it plenty of time to cool makes the best base for any grain bowl.
Frequently Asked Questions
- → Can it be prepared in advance?
- Yes, keeps well for 3 days. The apples hold up nicely.
- → What if I don't have honeycrisp apples?
- Go for any firm, crunchy apple. Skip soft types.
- → What to swap farro with?
- Wheat berries or barley work perfectly instead.
- → What to use instead of almonds?
- Sunflower seeds or pepitas make great alternatives.
- → How should it be served?
- Cool or at room temperature is best for flavor.