Cranberry Pecan Farro

Farro, an ancient grain, gets a delicious fall twist in this easy side dish recipe!

Prep Time: 10 minutes    Total Time: 30 minutes

WHAT YOU NEED:

1 Tbsp. olive oil

½ onion, finely diced

1 cup dry farro (whole or semi-pearled)

2 cups vegetable stock (or enough stock to cook 1 cup dry farro per package directions)

½ cup dried cranberries

1/3 cup toasted pecans, chopped

1-2 Tbsp. chopped fresh parsley or sage (or combination of both)

Additional pepper & salt to taste (optional)

MAKING IT:

In medium saucepot with lid, heat olive oil over medium heat.  Saute onion until soft, about 5 minutes. Add dry farro and stir to coat the grains with oil.  Add liquid; cover to cook farro according to package directions (cook time may vary, as will amount of liquid).

When farro is cooked, stir in dried cranberries, pecans and herbs. Makes 3 cups or 6 servings.

NUTRITION:

Nutrition Information per serving (about 1/2 cup): 200 Calories; 7g Total Fat; (1g Sat Fat; 0 Trans Fat); 0mg Chol; 300mg Sodium; 33g Total Carb; (3g Fiber; 10g Sugars); 5g Protein

TIP:

Make it a main dish, just add your favorite protein!

For a quick 2 cups of vegetable stock, use one Knorr Vegetable Bouillon Cube dissolved in 2 cups boiling water.