DirectionsStep1In a medium sauce pan, combine the farrow and broth. Stir together and cook according to the package.Step2Meanwhile, heat a skillet over medium-high heat. Spray with olive oil and add the cherry tomatoes and onion.Step3Cook for 5 minutes until the tomatoes start to pop. Add in the garlic, sun dried tomatoes, and pine nuts. Cook for 2-3 minutes, until the garlic is fragrant, then remove from the heat and set aside.Step4When the farro is cooked to al dente, drain off any excess liquid, and cool for 10 minutes.Step5Transfer farro to a large mixing bowl, along with the tomato mixture, feta, parsley and dressing. Toss well until the dressing is well distributed.Step6Serve hot, or cover and refrigerate for 2 hours for a cold farro saladIngredientsIngredients3 cupsVegetable Broth (or chicken)1 cupUncooked Farro (rinsed and drained)add Olive Oil Spray1 pintCherry Tomatoes1 Small Yellow Onion (chopped)1 Garlic Clove (minced)¼ cupSun-Dried Tomatoes (minced)0.12 cupPine Nuts⅓ cupFeta Cheese (crumbled)¼ cupFresh Parsley Leaves (minced)⅓ cupHomemade Greek DressingSee moreNutritionalNutritional141 Calories9 gTotal Fat7 mgCholesterol2.4 gCarbohydrate330 mgSodium3.8 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Grain Lovers: Meet Our New Favorite Farro Salad
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