Farro With Grapes, Nuts, And Dried Fruit ___

Farro With Grapes, Nuts, And Dried Fruit



  • cup of rinsed and drained Farro
  • 4 cups of water
  • 0.5 cup of dark amber Agave nectar (liquid measure)
  • 0.25 teaspoon Kosher salt
  • 0.5 cup of whole seedless green grapes, then halved
  • 0.25 cup of chopped dried cherries
  • 0.25 cup chopped dried apricots
  • 0.25 cup of golden raisins
  • 0.25 cup of chopped raspberry almonds ( nuts of your choice: hazelnuts)
  • 0.25 cup of diced pineapple chunks
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  1. Place 1-1/2 cups of Farro in a mesh sieve.
  2. Rinse and drain.
  3. A sauce pot with 4 cups of water, agave nectar, and salt.
  4. Turn heat on to medium high and add in Farro immediately.
  5. Using a slotted spoon give the Farro a good stir to prevent sticking.
  6. Bring the Farro up to a boil then cover.
  7. Reduce heat to low and cook for 25-30 minutes.
  8. Again, using a mesh sieve drain any remaining liquid.
  9. Add Farro to a large mixing bowl and stir a couple of time to cool down.
  10. Add in all the chopped fruits and nuts, then toss gently to combine.

The one tip I would have is to stir the Farro once it comes out of the pot to cool down the Farro a bit. Once you add in the cold grape halves and pineapple chunks the temperature will come down even more. Serve warm or at room temperature. This dessert makes a great snack in the middle of the day.