Fall Farro Salad

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Course Salads

Ingredients in this Recipe

1 carrot, diced
1 large head cauliflower, cut up into small florets
1 large stalk celery, diced
1 medium red onion, diced
1.1 pounds package farro, rinsed
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
4 cups low or no sodium added chicken stock
4 cups water
4 ounces pancetta, diced
handful rinsed capers (optional)
juice of 1 large lemon
pinch salt

Recipe Preparation

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