Eat For Eight Bucks: Farro And Cauliflower Salad With Currants Recipe

• 1/2 pound farro
• 1 teaspoon kosher salt, divided
• 1 quart chicken or vegetable stock
• 1 small head cauliflower, trimmed and cut into small florets
• 1 teaspoon sherry vinegar
• 1/2 teaspoon fresh picked thyme leaves (or 1/4 teaspoon dried)
• 2 tablespoons extra virgin olive oil
• 1/4 cup currants, soaked for 20 minutes in warm water
• 1 teaspoon sugar

1. Adjust oven rack to middle position and preheat oven to 400u0b0F.
2. Place the farro in medium bowl and cover with cold water. Let sit for 25 minutes. Drain and add farro and 1/2 teaspoon salt to medium saucepan. Add stock and bring to a boil over high heat. Reduce to a simmer and cook until grain is tender and liquid is mostly absorbed, about 25 minutes. Increase heat to high and cook, stirring constantly, until most of remaining liquid has evaporated, 2 to 5 minutes. Set aside.
3. Meanwhile, toss cauliflower florets in medium mixing bowl with 2 tablespoons olive oil 1/2 teaspoon salt. Turn out onto a parchment-lined baking sheet and roast until browned and crisp, stirring once in the middle, 20-30 minutes total.
4. Add cauliflower to farro along with vinegar, currants, and sugar. Season with salt. Serve warm or at room temperature.

farro, kosher salt, chicken, cauliflower, sherry vinegar, fresh picked thyme, extra virgin olive oil, ubc, sugar

Taken from www.seriouseats.com/recipes/2010/11/farro-and-cauliflower-salad-with-currants-stuffing-grains-thanksgiving-recipes.html (may not work)