So, one day, I was on a pumpkin salsa bend. I had discovered Mrs. Renfro’s Pumpkin Salsa and fell instantly in love. I had worked up a recipe for Farro salad earlier in the day and thought how well the flavors would work as a healthy wrap, so here goes.
Farro: bring 2 cups of water to a boil. Pour in 1/2 cup Farro with 1 tsp salt. Reduce heat and simmer about 10 minutes. Add 2 tbsp. Pumpkin salsa.
Farro filling for lettuce wraps:
Take the other half of the Farro filling you made earlier. Sauté 1/2 a shallot and 2 garlic cloves in 1 tbsp. butter. Add the Farro and 1/2 cup of white wine, 1 tbsp. dried cranberries and 2 tbsp. slivered almonds. Cook out the liquid. Serve on butter lettuce leaves and wrap.
The butter lettuce is slightly bitter. The cranberries are awesome with the taste of the pumpkin salsa. The crunch of the almonds and the savory addition of shallots and garlic make this one of the best lettuce wrap fillings you will try.