Preserved Cranberry Farro

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["8 oz. basic farro, cooked (recipe follows)", "4 oz. preserved cranberries", "12 oz. court-bouillon (recipe follows)", "1 tablespoon whole unsalted butter", "1 teaspoon sea salt", "1/2 teaspoon Tellicherry black pepper, freshly ground", "1 gallon court-bouillon (recipe follows)", "2 pounds grano farro", "1/2 pound aromatic vegetables, brunoise cut", "2 tablespoons fresh garlic, chopped", "1/4 cup olive oil or grape seed oil", "1 tablespoon fine sea salt", "1 teaspoon Tellicherry black pepper, freshly ground", "1/4 cup fresh thyme leaves", "2 white onion, peeled and diced 1/4"".

Yes, Preserved Cranberry Farro falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.