Farro with Cranberries, Pecans, Goat Cheese and Coconut
Farro is similar to and can also substitute quinoa, brown rice or couscous.
4 cups water
2 cups farro** - use quinoa or brown rice for gluten free
1/2 cup dried cranberries
1/2 cup pecans pieces
1/2 cup shredded coconut
1/2 cup crumbled goat cheese (fig goat cheese is my favorite) - optional
2 Tblsp olive oil
(Add some diced chicken to make it a meal)
Put 4 cups water and 2 cups farro in a large pot. Bring to a boil, turn down heat to low and cook until farrow firm but cooked through. Drain. Allow farrow to come to room temperature then add dried cranberries. Put the pecan and coconut on a large oven safe tray. Spread it into a thin layer and place in a preheated oven at 275 degrees. Cook until golden brown about 5 minutes (be careful can over cook quickly). Just before serving add olive oil, pecans, goat cheese and coconut to farro. Stir gently and serve.
**Farro is an ancient grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E