- 1 cup whole-grain farro
- 2 cups low-sodium broth
- 1 bay leaf
- Kosher salt
- 1 shallot, very thinly sliced
- 2 Tbsp. Olive oil
- 3 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 2 tsp. honey
- Freshly ground black pepper
- Optional: 1 green apple, chopped
- Optional: 2 Tbsp. shaved Parmesan
- Optional: Chopped fresh basil
- Optional: Chopped fresh parsley
In a medium saucepan over medium-high heat, bring farro, broth, bay leaf, and 1/2 tsp. salt to a boil. Reduce heat to medium- low, bring to a simmer, and cook, stirring occasionally, until farro is tender and no broth remains, about 20-30 minutes. Transfer to a large serving bowl and let cool.
Meanwhile, in a small saucepan over medium heat, heat olive oil. Cook shallots, stirring occasionally, until beginning to bubble, about 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Let shallot oil cool.
Transfer shallot oil to a medium bowl. Add vinegar, mustard, and honey and whisk to combine; season with salt and pepper.
Add shallots, apple, Parmesan, basil, and parsley to bowl with farro. Drizzle dressing over and toss to coat.
About 150-200 cals per serving
