Farro with pomegranate seeds and toasted walnuts
I took one look at this stash of yummy produce and knew I needed a cooking plan. How could I use them all before they went bad?
While I love a spinach salad sprinkled with pomegranate seeds and mandarin oranges, a salad would have to wait, because I didn't have any spinach in the house at the time. Instead, I decided to add it to one of my new favorite grains, farro.
My family gave this dish a "thumbs up," and because it is so easy, I thought I'd pass it along:
Farro with Pomegranate Seeds:
- Prepare farro according to package directions
- Meanwhile, toast chopped walnuts in a small skillet until brown
- Add walnuts, pomegranate seeds, and a sprinkle of feta to farro
- Salt and pepper to taste
- Stir and serve
Psst: I had a little farro leftover, so I sprinkled it with cinnamon and a touch of sugar, heated, and ate it for breakfast the next day. It was delicious.
Have you experimented with pomegranate seeds recently? Please share!