If you’re on the healthy eating bandwagon because of your New Year’s resolution, or you just happen to love a healthy farro recipe, you’ll love this easy vegan salad! I’m really on a grain kick lately so I gobbled it up!
Ingredients
1 cup farro, cooked and drained
1 orange, segmented
1 grapefruit segmented
1 tablespoon chopped cilantro
1 tablespoon onion, minced
1/4 cup pecans, chopped
1/4 teaspoon salt
Directions
Cook the farro in a rice cooker. Add 1 cup farro and 2 cups of water to the rice cooker and cook for roughly 45 minutes for whole grain farro {less for pearl}. Set the timer manually to 45 minutes. If your rice cooker has settings for various types of grains or rice, use the “brown rice” setting.
If you don’t have a rice cooker, you can cook the farro over the stove. Just add the farro and water to a large pot, allow the water to reach a rolling boil and reduce the heat, stirring the farro to prevent it from sticking to the bottom/sides of the saucepan. Cover and cook until chewy, tender, or mushy. Exact cooking time can vary from 15 to 40 minutes, depending on the type of farro you use and the texture you prefer.
Peel and segment the orange & grapefruit, removing all skin and any white stuff. Chop fruit, place in a bowl and toss with cooled farro, cilantro, salt and onion. Chill for at least 1 hour before serving. Top with pecans right before serving.
Looking for some more great grain recipes? You’ll love this cookbook:
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