Raindrops and dew drops and whiskers on kittens. How about apples, squash, and roasting Brussels sprouts wearing oven mittens? The fall season brings many of my favorite things into the kitchen. I love this whole-grain salad, which features farro, an ancient grain dating back thousands of years in the Middle East, North Africa, and later in the Mediterranean. It is nutty, holds its texture, and is a good source of protein and fiber — making it an excellent backdrop for grain salads. Cooking it in part apple cider is an excellent fall tip gleaned from a popular New York City restaurant. Feel free to substitute your favorite fall produce into this recipe.
Servings: 10, as a side dish