Farro with pomegranate seeds and toasted walnuts


My mom just can't pass up a bargain.  Last week this love for a great deal came home in the form of pomegranate seeds: cups and cups of pomegranate seeds cultivated from our favorite store, Costco.

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:

  1. Prepare farro according to package directions
  2. Meanwhile, toast chopped walnuts in a small skillet until brown
  3. Add walnuts, pomegranate seeds, and a sprinkle of feta to farro
  4. Salt and pepper to taste
  5. 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!

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