Farro with Chicken and Cherries
- 1 of 3 Combine farro, 3 cups water and 1/2 teaspoon of the salt in a medium lidded pot. Bring to a boil; reduce heat to a low simmer, cover and cook 50 minutes or as per package directions. Drain and pour into a bowl.
- 2 of 3 Meanwhile, whisk together 2 tablespoons of the balsamic vinegar, the honey, 1/8 teaspoon of the salt and the pepper in a medium bowl. In a slow stream, whisk in olive oil until well combined. Pour over hot, drained farro. Mix well and cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight.
- 3 of 3 Stir in chicken, cherries, almonds, mint, remaining 1/2 teaspoon salt and remaining 2 tablespoons vinegar.
Servings Per Recipe: 4
Per Serving: 722 mg sodium, 6 g fiber, 60 mg chol., 16 g Fat, total, 2 g sat. fat, 460 kcal cal., 49 g carb., 30 g pro.