Yakityak’s Milchig Farro
You get older, and suddenly find yourself with your very own cardiologist and get told that you need to switch over to less processed food and whole grains. Well, farro fits the bill. It’s actually quite delicious, and can be used as a substitute for white rice in many recipes that call for such. This recipe however was written expressly for farro based on something my mom used to make with farro when I was little. It makes a nice shavous dish. I also use it for when I am having a milchig shabbos.
Ingredients
- ¾ cup of dried farro, cooked according to package directions
- ¾ tsp salt for cooking the farro
- 2 oz approx of smoked hard cheese like cheddar or Gouda, minced fine
- ⅓ cup of dried cranberries
- ¼ cup toasted slivered almonds
Method
Cook the farro according to the directions (generally you boil it uncovered for 30 minutes in salted water and then drain).
Meanwhile, assemble the rest of the ingredients in a large bowl.
Stir the hot farro into the bowl with the other ingredients mixing as you go so that the cheese is distributed evenly.
Can be served hot or at room temperature.