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Farro and artichoke salad Recipe


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     Farro and artichoke salad

Category   Salads - Soups - Sidedishes
Sub Category   None

1 c farro
2 c water
1 tsp chicken, better than bouillon
1 jar marinated artichokes, chopped and liquid reserved
8-12 grape tomatoes, quartered
1/8 c diced onion
Two small English cucumbers, diced
1/4 to 1/2 c crumbled feta cheese
1-2 Tbsp balsamic vinegar
1 tsp garlic garlic or 1 cloves, crushed
1 Tbsp olive oil
Pepper, to taste

In a medium saucepan, mix farro, water and bouillon and bring to a boil over high heat. Reduce heat to medium low and simmer 25 minutes. Drain if necessary and place in medium bowl
To the liquid in the glass artichoke jar, add 1 Tbsp of the balsamic vinegar, the olive oil and garlic. Wait a few minutes for the dried garlic to rehydrate. Shake and taste, adding more balsamic if desired. Mix liquid with farro in bowl and throughly incorporate.
Add the vegetables to the farro mixture and mix thoroughly. Add feta cheese and pepper to taste.
Can serve warm or salad is also delicious served cold.

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