1 C Farrow
2 C Roast / Chicken drippings (A good broth works as well)
2 C Fresh spinach
2 C cooked broccoli
1 yellow onion, sliced thin
2 Pink Lady Apples, 1/2″ pieces with skin
2 Tbs. EVOO
2 tsp Sage, ground
2 tsp Sea Salt, course ground
1/4 C Braggs Apple Sider Vinegar.
Bring drippings / broth to a boil. Add Farro. Turn down heat to a light simmer, over and cook for 25 minutes. Turn off heat and allow farrow to sit until cool to the touch. Refrigerate over night.
Chifanad the spinach, loosely chop the broccoli to 1/4 ” pieces. Caramelize onions and apples in the EVOO. Toss all ingredients together and allow to marinate at least two (2) hours.
Makes 8 servings
182 calories per serving
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