Edible Whole Foods: Farro Salad Recipe - WNCT

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Edible Whole Foods: Farro Salad Recipe

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1 cup Farro

2 1/2 cups vegetable broth

2 Champagne Mangoes (peeled & diced)

2 Anaheim peppers (roasted & diced)

1 Red bell pepper (diced)

2 teaspoons giner (minced)

1/2 bunch Cilantro (chopped)

2 green onions (sliced)

2 tablespoons curry powder

2 limes (juiced)

1/2 teaspoon Himalayan pink salt

 

METHOD-

 

Mix vegetable broth & the curry powder together. Add the farro & simmer for about 25 minutes.

While the farro is simmering, chop the vegetables & herbs and put into a small bowl. Add the lime juice & salt to the vegetables.

When the farro has finished cooking, cool in the refrigerator and then mix with the vegetables.

 

 

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