FARRO SALAD W/ ARUGULA, CHERRY TOMATOES, & DRIED APRICOTS

Fri Jan10, 2020

INGREDIENTS:
• 2 C. FARRO
• 3 C. CHICKEN BONE BROTH OR VEGETABLE BROTH
• 1-2 HANDFULS ARUGULA
• 1 C. HEIRLOOM CHERRY TOMATOES, HALVED
• 1-2 SHALLOTS, CHOPPED
• 2 GARLIC CLOVES, CHOPPED
• ½ C. DRIED APRICOTS
• 1 MEYER LEMON, JUICED
• 1 TSP. CRUSHED RED PEPPER FLAKES
• 2 TBLSP OLIVE OIL, MORE FOR COOKING FARRO
• SALT & PEPPER

DIRECTIONS:
1. IN A LARGE SKILLET COOK SHALLOTS AND GARLIC 3 MINUTES ON MEDIUM HIGH. DO NOT BURN. ADD FARRO AND SAUTE ANOTHER 3 MINUTES.
2. POUR IN BROTH, COVER AND SIMMER 15-20 MINUTES OR ALDENTE. SET ASIDE, LET COOL DOWN
3. ADD THE REST OF THE INGREDIENTS TO THE COOLED DOWN FARRO. TOSS AND SERVE.