1 ½ cups farro
3 ½ cups chicken broth
1 tbsp butter
1 sprig fresh thyme
2 tsp Dijon mustard
2 stalks celery, chopped
1 apple, peeled and chopped
¼ cup fresh parsley, chopped
1 cup fresh cranberries
¼ cup cranberry juice cocktail
1.4 cup real maple syrup
1 tbsp red wine vinegar
½ tsp salt
¼ tsp black pepper
½ cup toasted pecan pieces
Bring the farro and broth to a boil in a medium saucepan. Stir in the butter, thyme and 1 tsp of the Dijon mustard. Reduce heat to a low simmer and cover. Cook covered for approximately 20 minutes, or until the farro is tender and most of the liquid has been absorbed. Stir to blend flavors, then pour into a colander to drain excess liquid and remove thyme sprig. Transfer farro to serving bowl and fluff with a fork. Let cool slightly.
In a small saucepan, combine juice, syrup and fresh cranberries. Bring to a boil over medium heat and cook for 5 minutes or until cranberries begin to burst. Remove from heat and stir in the remaining tsp of mustard, vinegar, salt and pepper.
Toss the cooled farro with the apple, parsley and celery. Stir in the cranberry mixture and pecan pieces. Garnish with parsley or thyme and serve warm or cold.
Source - http://somethewiser.danoah.com/2015/11/fresh-cranberry-apple-farro-salad.html
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.
