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Apple and Cranberry Farro Salad
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Serves 8
Hearty and flavorful, great for any occasion.
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Ingredients:
3 1/2 cups vegetable broth
1 1/2 cups farro
1 tablespoon butter
1 sprig fresh thyme
2 teaspoons Dijon mustard, divided
1/4 cup cranberry juice cocktail
1/4 cup real maple syrup
1 cup fresh cranberries
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 honey crisp apple, peeled and chopped
2 stalks celery, chopped
1/2 cup toasted pecan pieces
Directions:
Pour the broth and farro into a medium saucepan. Bring to a boil over medium heat. Stir in the butter, thyme, and half the Dijon mustard. Reduce heat to a low, cover and let simmer for 20 minutes. Stir then pour into a colander to drain excess liquid. Remove thyme sprig. Transfer to a mixing bowl. Set aside.
Pour the cranberry juice, maple syrup and cranberries into a separate small saucepan. Bring to a boil over medium heat, then cook for 5 minutes. Remove the saucepan from the heat and stir in the remaining Dijon mustard, red wine vinegar, salt, pepper. Set aside.
Add the chopped apple and celery to the farro. Stir together until combined.
Stir in the cranberry mixture and pecan pieces into the farro mixture.
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Apple and Cranberry Farro Salad
Serves 8
Ingredients:
3 1/2 cups vegetable broth
1 1/2 cups farro
1 tablespoon butter
1 sprig fresh thyme
2 teaspoons Dijon mustard, divided
1/4 cup cranberry juice cocktail
1/4 cup real maple syrup
1 cup fresh cranberries
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 honey crisp apple, peeled and chopped
2 stalks celery, chopped
1/2 cup toasted pecan pieces
Directions:
Pour the broth and farro into a medium saucepan. Bring to a boil over medium heat. Stir in the butter, thyme, and half the Dijon mustard. Reduce heat to a low, cover and let simmer for 20 minutes. Stir then pour into a colander to drain excess liquid. Remove thyme sprig. Transfer to a mixing bowl. Set aside.
Pour the cranberry juice, maple syrup and cranberries into a separate small saucepan. Bring to a boil over medium heat, then cook for 5 minutes. Remove the saucepan from the heat and stir in the remaining Dijon mustard, red wine vinegar, salt, pepper. Set aside.
Add the chopped apple and celery to the farro. Stir together until combined.
Stir in the cranberry mixture and pecan pieces into the farro mixture.
Spoon into serving bowls and enjoy!
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