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Food Pantry

Food Pantry

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-63085304 Prep Time 10 Minutes

00 Prep Time 10 Minutes

35535430Cook Time 30 Minutes

00Cook Time 30 Minutes

-76200431165INGREDIENTS

3 cups of water

1 cup whole farro rinsed

¼ teaspoon kosher salt

1 cup balsamic vinegar

2 tablespoons honey

1 ½ cups tomatoes cut in half (9 ounces)

1 ½ cups arugula

1 tablespoon chopped basil plus more for garnish

Extra-virgin olive oil for drizzling

Black pepper for seasoning

00INGREDIENTS

3 cups of water

1 cup whole farro rinsed

¼ teaspoon kosher salt

1 cup balsamic vinegar

2 tablespoons honey

1 ½ cups tomatoes cut in half (9 ounces)

1 ½ cups arugula

1 tablespoon chopped basil plus more for garnish

Extra-virgin olive oil for drizzling

Black pepper for seasoning

1424940431165INSTRUCTIONS

Add 3 cups water, rinsed farro, and salt to a medium saucepan.

Bring to a boil, and then reduce the heat to medium low.

Cook until farro is tender, about 30 minutes.

Drain the water from the farro and transfer to a large plate, place in the refrigerator to chill.

Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to heat to medium-low heat. Reduce the sauce to about ½ cup and has a maple syrup consistency when cooled about 15 to 18 minutes. Allow to cool slightly; it will thicken more.

In a large bowl, combine the cooled farro, cut tomatoes, arugula, and chopped basil.

Drizzle the salad with olive oil and balsamic vinegar reduction — season with salt and pepper to taste garnish with more basil leaves if desired.

00INSTRUCTIONS

Add 3 cups water, rinsed farro, and salt to a medium saucepan.

Bring to a boil, and then reduce the heat to medium low.

Cook until farro is tender, about 30 minutes.

Drain the water from the farro and transfer to a large plate, place in the refrigerator to chill.

Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to heat to medium-low heat. Reduce the sauce to about ½ cup and has a maple syrup consistency when cooled about 15 to 18 minutes. Allow to cool slightly; it will thicken more.

In a large bowl, combine the cooled farro, cut tomatoes, arugula, and chopped basil.

Drizzle the salad with olive oil and balsamic vinegar reduction — season with salt and pepper to taste garnish with more basil leaves if desired.

FARRO CAPRESE SALAD

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