Brunch Farro

Name: Brunch Farro
Cuisine: American
Ingredients: 1 cup pearled farro, rinsed; 2 cups water; 1 Bou vegetable bouillon cube; 1 small carrot, diced; 1/4 red onion, diced; 2 Tbsp brined capers; 2 Tbsp parsley, minced; 2 Tbsp olive oil; 1/4 cup italian dressing; Salt and pepper

Lance Wilson @lance_wilson

Nyack, NY

This is a fantastic way to brighten up sundays for brunch. This farro is lightly dressed and goes well with brunch foods. I like to serve it warm layed over a super simple salad of greens and sliced tomatoes drizzled with high quality olive oil so it just begins to wilt the salad. Serve along side some lox or eggs benny with some pickled veg to cut the richness.

Lance Wilson @lance_wilson

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Ingredients

1 cuppearled farro, rinsed
2 cupswater
1Bou vegetable bouillon cube
1small carrot, diced
1/4red onion, diced
2 Tbspbrined capers
2 Tbspparsley, minced
2 Tbspolive oil
1/4 cupitalian dressing
Salt and pepper

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Steps

1

Dissolve the bouillon in the water. Add the farro along with a sprinkle of salt and cook over a simmer or in a rice cooker until tender.
2

When the farro is done, add the olive oil and toss to coat. Then add the rest of the ingredients while still warm and toss. Season with salt and pepper and serve