Add 1 cup of farro and 2 cups of vegetable broth to a small pot, cover and cook on low-medium heat for 20-25 minutes, stirring occasionally, until the farro is fluffy and most of the liquid has been absorbed.
Mix in 2 TBSP each of cilantro, parsley, scallions, almonds and golden raisins. Season with salt and pepper to taste. Serve immediately or at room temperature at a later time.
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