Hi friends,

I found this recipe on the Pamela Salzman kitchen site and tried it out yesterday and it was a huge hit.  Thought I'd share it with you. (a few slight changes)

1 cup farro (the 10 min farro at Trader Joe's works fine)

1/2 large onion cut in half and thinly sliced

2 cloves garlic, thinly sliced

pinch red pepper flakes

1 tsp sea salt & 1/3 tsp ground pepper

2 Tbsp extra-virgin olive oil

1/3 cup chopped dried apricots

4 cups cauliflower florets, cut into small pieces (1 small head)

2 cups chicken stock

accompaniments: grated parmesan, toasted pine nuts or sliced almonds

1.  Place all ingredients into a medium stockpot in the order listed, with farrow first, then onion, etc.  Bring uncovered pan to a boil over high heat, lower heat to a simmer and stir occasionally.  After 20 - 30 min, farro should be tender.  If not, cover and simmer a few more minutes.  Turn off heat, cover.

2. Just before serving, stir in 1/4 cup parmesan and put almonds or pine nuts on top.

* Pamela suggests you can substitute pearled barley in place of farro.

This is truly delicious!! I served it along side meatloaf.

Enjoy,

mary