The rich texture of the Farro pairs beautifully with the earthy notes of the pumpkin salsa.
Farro salad: 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. When done. Divide the Farro mixture as it becomes the base for the salad and the filling for the lettuce wraps.
Add 2 tbsp diced carrots, 2 tbsp. marinated artichoke hearts, 2 tbsp. diced grape tomatoes, 1 tbsp. parsley.
This is great on its own or paired with salmon! I coated the salmon with the vinaigrette that I had made earlier in the day. I baked the salmon in a 350 degree over for 16 minutes. I’ll also try stuffing a chicken breast with this filling.
Mrs. Renfro’s Pumpkin Salsa. This stuff is amazing. It isn’t sweet, so it is awesome with just about anything.