Farro Salad with Dried Cranberries

A delicious, easy, and healthy side dish. Make this hours, or even days, before you want to serve it.

Welcome back to turnips and tornadoes glad you joined us yes I’m Joanne I’m Dan and what are we making today today we are making something I call Farro Salad with dried cranberries some people say Pharaoh tomato tomato but the correct pronunciation actually went and looked it up is farro okay great so it’s

Not Nero it’s farro oh God it’s away from you I’ve lived with this for a long time it’s a very ancient grain quite a pedigree uh but very healthy and we’re going to talk about the difference between pearled and then the whole Pharaoh some stores may not label

Whether it’s pearled or whole so you have to really look at the package closely but we’re going to use pearled they’re semi- pearled as well actually the healthier is the whole grain not pearled not pearled there’s more vitamins and proteins in that you have to soak it over overnight to get the

Brand off which is the outer tough shell on that this pearled is ready to go I mean right right and and on this particular one it makes it very clear that it is pearled and honestly the grocery stores I’ve shopped at I’ve never seen anything but pearled I’m sure

You could go online and buy the non- pearled and I would like to try it sometime absolutely what’s the difference in the cooking time of it well the uh whole you have to soak over right 24 hours and that kind of loosens up a little bit but this I mean you’re

Just ready to do it in fact you started this recipe before we started this video uh tell them what it started with started with one cup of Far The far has been cooking for 20 minutes I’m going to test it and see if it’s to the texture that I want it to be just try this oh yeah oh yeah cuz it can go 20 to 25 minutes and there’s a little bit extra liquid in here anytime you cook any

Grain whether it’s rice or any grain if you end up with a little liquid left at the end just go ahead and drain it out that will work just fine and now I’m going to to make this cool off a little faster I’m going to go ahead and

Dump it on a big wide container so it that steam can get out faster and be cooled a little bit faster and then we’ll be ready to move on with the rest of the recipe to help this cool off faster so we can move on with the recipe I’m

Actually going to stick it in the refrigerator that’s kind of a something that you don’t want to put it next to your milk or anything but I I’ve got plenty of room in there right now and so I am going to do that just to make it a little bit quicker

And yes we have a baby elephant at the top of our refrigerator hiding it from our dog as well might be wondering the difference between uh farro and barley yes because there is a difference in that in that barley it’s a good source of bran and fiber and protein but

Farro is a little thicker than barley and it’s a little bit darker in color okay okay barley so yeah I I was thinking have I ever used barley I have I’ve made um like a soup with barley in it yeah I haven’t used that in so long I

I had to think about it yeah and then tabouli which some of us might be a b familiar with has tomatoes in it and uh cucumber you have cucumber in this as well but there’s some other things in it as well so yeah some parts of this salad

Are kind of like it I’ve never been a big fan of tabuli and I like almost everything it’s made with bulgar wheat which is kind of a crushed wheat the neat neat thing about bulgar wheat you pour boiling water over I believe it’s I don’t make it much cuz I not my favorite

And it it just sits for some time maybe 20 25 minutes and it’s cooked so that’s kind of cool it is but I prefer the texture of the far of the far yeah I like tabula there was a restaurant not too far from here a while back that I

Don’t even know if they’re still in business they had it and I liked it but we don’t get it very often yeah yeah we we used to I used to make it when we we love falafal homemade falafal that’s one of our favorite things and we would have

That kind of sad so I still can’t remember the tabuli uh but then when I kind of change the recipe to use this far I likeed it so much better so now we have that along with our flaff we got a lot of chopping to do so let’s get

Started let’s get started okay while our our uh far is Cooling in the fridge if you want to go ahead we need let me see what we need here we need a teaspoon of grated lemon Rin and then we’re going to squeeze the lemons into this and I will start picking off the

Parsley see the greater the oh mic mic plane yes um Dana about a week week and a half ago we saw cold really cold weather come in what was our load last night minus four oh my goodness and I don’t know if the parsley made it out in

The garden but but I asked him to go ahead and pick off a bunch of it about a week ago and put it in the refrigerator so this is fresh parsley from our garden the pars that’s out there now that was covered up under three but 2 Ines of

Snow true and it may still be fine it even if it hurts it it’s a um see what’s that called a b anual it’ll still since I just planted it last summer it’s still going to come it’s going to come make a comeback this summer and then I’ll plant

Some more parsley so that it will go into the next year kind of a neat thing it’s nice having even a little herb bed you don’t have to have a lot of real estate for that I don’t know ours is probably about I don’t know 4 feet by I

Was going to ask you what you think 3 feet maybe or something like that it’s very small but what do you have in our uh let’s see our bed I know you have parsley and I have sage and sometimes I have deal um let’s see what else have thyme uh

Rosemary I probably have one or two more I can’t think of it I used to grow a bunch of different kinds and I found I didn’t use some of it and so I’ve kind of cut it down to those I would love to grow let’s see Sal uh cilantro but here

In our gardening area by the time it gets going well the heat hits really bad and so I just didn’t get much produce out of it so I kind of quit doing that sure is nice though to be able to walk out the front door and so nice grab some

Of that not hard to grow i’ would say it’s pretty you used to say they like neglect or they don’t knock a lot of attention yeah the the best way you can kill herbs is to give them too much attention they don’t like a lot of water

They don’t like a lot of fertilizer they don’t like a lot of um let’s see what else nitrogen or fertiliz well they don’t like they don’t need I shouldn’t say don’t like they don’t need Super great uh soil that’s enough a teaspoon do a little bit more

Just because we’re going to use the lemon anyway okay oh let’s see yeah that’ll work let me get another Bowl for the you got to be careful with your thumbs and fingers with this little micr plan it’ll certainly shave them off it will get you

In a hurry won’t it MH have you you cut yourself quite a bit in the kitchen I guess you’re in the kitchen lot cooking burn myself did I hear the sharpening knives this morning yeah so beware if you do some cutting beware yeah a sharp knife’s uh for a chef’s pretty important

It’s real important it makes the job faster uh I feel like when my knives are super dull they’re almost more dangerous than when they’re super sharp but I have cut myself super dull and super sharp so and you shown me some pretty good burns

On your hands and arms this year I do I do usually reaching into an oven yeah and I think that I’ve cleared the Shelf with my arm and and haven’t but it’s all good that’s a sign of a good Chef right or maybe a bad Chef I don’t know maybe

Bad that’s the hazards of that we can just say it’s part of pride of cooking there you go all right if you think that’s enough I’ll I think that’s enough now so now if you’ll cut them in half and use this and give me all the juice

That you can get from them and you might roll them first what does that do that loosens up the juice in it you can also stick it in the microwave for about 30 seconds really but I I usually just do this just roll them yeah okay just kind

Of breaks the juice up a little where it can come out a little easier okay no big deal so we’re probably going to have this tonight and this is a salad that you can eat it after 1 hour but it’ be a whole lot better for a few hours or day

Even better um we’re probably going to have a veggie plate tonight for dinner and we’ll have it with our dinner where do you want the juice um in this bowl how about the one that you sat in front of me yeah that was actually the juice

Bowl but I didn’t say anything it all works it all works all right so after I juice it how do you get these just pick them out the seeds yeah I I usually get a fork and that lifts them out really easily okay good to know yeah remember in the grocery stores I

Guess they still have them those little plastic uh shaped lemons they look like little lemons and you oh yeah I had not seen those in years remember those but yeah I’d forgotten about them I bet they still have but I have not seen them in

My grocery stores but uh I see big jars of lemon juice oh wow lemon juice and lime juice they have some chemicals in those to make them last for a very very long time that I don’t care for so I I don’t I’m sure I’ve bought it sometime

In my life but I don’t know when it would have been well if you didn’t have any fresh fresh lemons if you had that stored away in the fridge and you could grab some of that what I do is when my lemons start getting a little age on

Them I’ll go ahead and Juice them like this and either put them in an ice cube tray or whatever and I freeze them so I always have real lemon juice with no chemicals in it about that yeah and it sure comes put that in a glass of iced

Tea one of those lemon ice cubes yeah so I’m not sure now how much zest okay we’re going to need one teaspoon of zest so you probably did more than we needed but I’d rather have more and a thir cup of the juice you know I’m not good at

Visually measuring things we’ll get a measuring cup and if we don’t use it we will use it in something else that’s for sure there we go and I love the smell of lemon just standing here I love that yeah it is nice and I’m going for about

A cup of parsley this salad has a lot of parsley if you’re not a parsley person you probably wouldn’t care for this salad but it’s hard to not like parsley it’s such a subtle flavor all right so I’m want to pick out your yeah seeds there you go that makes

It pretty easy doesn’t it does it’s like a little strainer yeah yeah absolutely so I can’t believe we’re making salad on a day that let’s see what the temperature is now I think we’re up to I think we’re up to four this one’s higher than what we all

Have on the other side of the house I think the real temperature is closer I think the forecast height is 13 so that’s as cold as we’ve been in in several years here so it’s going to be pretty chilly we turn the water off the kitchen it’s an outer wall here so we

Turn the water from dripping off so we could shoot this but we’ll turn it back on this morning -4 was the temperature so instead of a big pot of chili we are making this yeah and we wonder this is the first winter for our little dog

She loves it we have to make her put a coat on yeah um and she it doesn’t even bother her one bit what so now we know how how very hot she was this summer she’s half Australian Shepherd so there’s an under coat and then the other

Half is beon so both hairy animals and so she’s a lot tougher and quite frankly she probably would she goes outside for 10 minutes at a time so she would probably be fine but you don’t want the neighbors to think I know I keep saying put the jacket on I know she doesn’t

Want it but the neighbors will think we’re being mean NE she gets her jacket so she’ll be out even her feet are so hairy she looks like she’s wearing house shoes and her feet don’t even get cold crazy it is crazy all right I’m I’m going to get

Something to measure this and then you can start find chopping you want if you want to start if you want to start yeah if you want to start doing I think I saw one more seed okay um they kind kind of hide if you want to start chopping some

Of the other vegetables I’m going to go ahead and chop The Parsley a good way to chop The Parsley is to just gather in a big bunch as well as you can and and I don’t know why that helps but that helps a lot more than just trying to do

Individual little leaves at a time I’m not doing a very good job of it because there’s so much of not very many things you use a whole cup of and I’ve been drying a lot of parsley in the house this winter from our garden and um dried parsley definitely cannot cannot

Substitute fresh parsley in all recipes you happy with that for dried one3 yeah absolutely and let’s just keep that in case we taste that and we say oh I would like it to be a little more lemony cuz we do like lemon a lot we

Do and oh when you when you chop parsley it smells so good you ready to do another one sure okay we need a full what do I have here two cups of cubed peeled English cucumber I didn’t realize it was peeled would you get a

Peeler in sure um that’s a lot that’s a lot of cucumber but like I say this is a lot like taboi for sure we like just about all Middle Eastern food don’t we Dan yes we do the only thing we try to avoid is um real spicy right right that is

True we don’t quite go there I’m a little bit more tolerant of some heat than you yeah but I don’t know why I’ve just never liked that intense heat sometimes if I post one of your recipes on Facebook somebody will say w you add a bunch of jalapenos or whatever to

That and uh and if you like it then God bless you but uh we just don’t go there I get it I get it and I I used to love I never like spice that hurt but I did like it a lot spicier than I do now all

Right so even in this recipe we’re gonna hold back a little bit on some of the onion for your yeah we’re going to hold the onion we’re going to prepare it and then I love onion but it just I have problems with it so we’re just going to

We do that a lot with our cooking that I go ahead and put the onion I just do it aside and add it to his serving each time that we serve it and it works out really well okay and diced yeah and I would say that the easiest way to dice

Is probably to cut in half and then and sometimes I rake out these seeds we won’t this time but that you can get a spoon it’s real easy to do and then cut it like that okay we want pretty small dices and then inside to the bottom and then do three mhm that’ll

Work I think I got this parsley chopped fine enough definitely want it real fine I want huge PE leaves of parsley you’re a fine parsley Chopper okay so I’m going to rake that to the side and go ahead and chop we also have green onions in this um it is calling

For see green onion 1/3 cup course we’re probably not going to use a whole one3 cup because I’m not going to eat any green onions in mine but and we’ll be planting green onions in a little over a month I know I know yeah by Valentine’s

Day we’ll yep put them in the Brown yeah yeah green onions are just a gift that just keeps on giving doesn’t it it does I should have kept I should have kept the ends I’m sure a lot of you know that if you leave about a half inch even

Better an inch of the root end the hairy stuff at the B and put it in a garden they say you can put it in a glass of water too I’ve never done that or put it in a sunny window seal uh it will regrow

And and you can just keep on using I may dig those out of the trash oh but yeah that’s nice cuz we can’t really buy the green onions right now how big of a dice do you want real small very small you know small is a real true

Smaller than that if you can those will be just fine this is a salad where everything’s quite small in it dice quite small in it got I guess you kind of it’s nice to have it about the size of the bar of The Barley of the um farro

Farrow very good yeah here try this one this I I I’m using that that will help you give you a lot more control let’s see what else we need in here and we’re going to put cranberries we’re going to put dried cranberries a lot of times

When I use cranberries in a recipe I will soak them on this I’m not going to soak them because I don’t mind if they take up a little bit of that lemon juice in there that would actually be very tasty so I’m not going to soak them this

Time and dicing things small is that to have more size es to the sauce to absorb it a little bit or is that’s a great Point that’s a great point because it it does and I can see let me see how much you have

Left yeah I need to go get some more I have another cucumber we’re going to add a little more cuz we’re supposed to have around two cups okay so what do you think you think that’s going to be two cups I don’t okay let me get a little

Bit more doesn’t look like cucumbers to me so these are not those big fat uh round ones I guess these in the grocery store when she has me go get them uh these are the English ones that have the plastic all over the things exactly and

So when we get those home she has me um well you leave that in there yeah so when we get these home we take the plastic off of them yeah don’t wash them and then we wrap it up in a paper towel to absorb some of the moisture and then that’s put

In a bag that she punches holes in yeah uh a little bit for just a couple of holes in and so that’ll store quite a while in there yeah yeah it um and then when I use it I will lots of times um replace with a drier paper towel that

That does seem to make it last a little bit longer okay I’m going to wash this and I’ll bring it to you so is there a difference between the English cucumbers and the kind we grow here in Oklahoma in the garden well you keep I think I mean

I think you can grow these but I for whatever reason I don’t see people growing them much okay here so I I think a lot of people that grow cucumbers here like to pickle them stuff and evidently this isn’t a great pickling cucumber you know pickling cucumbers are usually much

Smaller I’ve never done it so I’m not sure what they’re looking for in a pickling cucumber but I know that when you buy the seeds it will say great for pickling or something like that now there are some out there those of you that do pickle and things like like that

We never have it’s kind of our Achilles Hill I want a pickle I in 2024 oh we’ve never well one I’m not sure we’ve ever grown cucumbers maybe 20 years ago maybe we tried it once yeah uh the Cucumber Beetle get some real bad here so but maybe we can try it this

Year yeah 2024 yeah the year of pickling I pickled beets one time it work out real good cuz you can when you pickle you can do a and man I know very little about canning but you can do a bath water canning you don’t have to have a big pressure canner so that’s

That’s real neat that’s a good way to start canning evid pressure canners I think of those is oldfashioned they still make those I guess oh yeah so still can search out a garage sale for some big I don’t know if I want a used one cuz they scare me they even have one

Now that looks sort of like an iPod insta poot insta poot yeah and it’s electronic you can walk off and leave it all that stuff we get one of those well we’ll see you’re dragging your feet all day I am I really am okay we’ve got about everything ready that’ be a good

Anniversary gift maybe no okay yeah that looks that’s a good way to chop it a little bit smaller and then we’re ready to put it together I’m going to go check the U the far and see how it how cool it’s okay so that’s in refrigerator yeah when you put stuff in the

Refrigerator she often has to remind we have an ice maker that sits on the left side and so um she doesn’t want stuff up next to that because it can freeze and then when you put something hot in the refrigerator that can lower the temperature that’s inside there for

Everything else so she’s usually very mindful about where to place things this is a a fairly new refrigerator and they just don’t make them like they did in the old days we were disappointed cuz if you do put something close to the ice maker it can

Freeze it um so yeah they just don’t make them like they used to they don’t that looks wonderful you ready to put together absolutely our bowl and now it’s simply throwing the stuff in here I can do that yeah so what we going to start with really it doesn’t

Matter so go ahead that’ll buy us some this is how many cups two cups of cucumbers where you measure it on things like this you don’t have to okay guesstimate as they say if you’re a big cucumber person you might want more you never know okay and then I am going

To add go ahead and got your zest yeah go ahead but we do only want a teaspoon of that so you might want okay I thought I got a teaspoon out you may have here it is honey all right you got your teaspoon I’m going to go ahead and put these

Green onions in a little container since we’re not going to add it to the only one general population yep yep those are really strong and keep that because we might I’ll use it in something else okay or we might decide oh we want a little

More lemon flavor in it I do love lemon flavored things and the juice yes 1/3 cup of lemon juice yeah let’s put this in first and then we can kind of pour it over this and maybe will help it to soak in let me find let me get you something

Better here we go right here Pharaoh though some would argue you call it farro tomato tomato peon pan I think this would be good in a suit to this Pharaoh just instead of barley do the Pharaoh and phoh I mean barley has a lot of health benefits

But Pharaoh’s supposedly right has a lot more big time it has a lot of health benefits there a tremendous amount of health benefits I would like to get more whole grains in our diet more grainy yep a grainy graany there’s your new internet name now pour that lemon over it

Lemon and this won’t taste good at first like some other salads that we make it’s like oh that’s nice that good right it’ll take it a little while how much parsley seeds all the we’re going to do all the par set a cup I don’t think

That’s a cup but I think it’s going to be plenty okay okay you want to start mixing that up and we see what else we onions we setting out because in my portion after it’s cured and ready we’ll put mine and she’ll hold off on the onions yeah oh

Let’s put the Cranberries in we want about a cup of cranberries okay that’s a lot of cranberries yeah one cup dried cranberries let me see what else we need lemon oh and then our olive oil we put 1/3 cup lemon juice in it and so also

We’re going to put it says 1/3 cup olive oil I think I’m going to go a little bit lighter on that that’s sort it’s so it’s really basically it’s a salad dressing is what it is and I’m going to go a little lighter and then if we don’t like it

We’ll go ahead and add the full third cup so it seems like a lot of oil it is all it will in most salad in a really good salad dressing like an Italian dressing or something like that you have two to three times as much oil as you do

Vinegar really yes did not know that and a good one here is one cup okay great throw it in throw her in it’s a colorful salad I think I’ve also had this at Thanksgiving too cuz it’s great you can make it the day before or Christmas this

Looks like Tuli it it it’s it’s a little similar to tabouli it’s just tabish the first time I had far I thought I’m going to make a tabuli like salad but use farro isn’t that pretty it’s beautiful so and then we’re going to put some pepper oh I forgot one other thing honey

Uh we’re going to put one to two teaspoons of honey if I had a GOI nectar I would probably use that okay this is the sweetener basically for it this is the sweetener um you don’t have any AG go nectar I don’t I have in the past but I

Haven’t in a long time I really like QT if I ran down there they wouldn’t have AG nectar no if you asked them they would probably say no AGI what that’s right it’s from isn’t it isn’t a nectar from like uh what is it they make

Tequila out of that I may be so wrong about that and I’m not men you’re asking a guy that doesn’t drink I know what’s in Tequila anyway I don’t know I think it’s called in a plant okay there you go stir up I could be wrong

Yeah stir that I like how you measured that out exactly we may add more that was probably about a teaspoon of honey it says one to two so it depends on how sweet you want it and how much tequila are we adding to this re no Tequila No Tequila No

Tequila let’s see and we’ll check also for did I put some pepper in it yeah I just did didn’t I I wasn’t paying attention we’ll taste it for sweetness for if we put enough olive oil in it and for salt and pepper okay ready and again it’s not

Gonna tastes great you taste it okay it needs to sit a while before it tastes wonderful what are your thoughts need some honey pretty strong the lemon is really strong okay so I’m going to put a good two teaspoons or so it is pretty lemony

And I love lemon but oh that is lemony it’s lemony okay I’ll mix it up so preparation time if someone is making this for dinner or lunch or something like that let it set for 2 hours an hour what would you say yeah better would be

Four or more four or more yeah you could get by with a couple make it in the morning mhm mhm and then uh can make it the day before day before a lot of working people and I used to do that when I was working we’ll

Make stuff you finish dinner up and then I would start some elements of the following days dinner sometimes um and it made it easier not always but sometimes while your dead beat the husband went back to work and left you left you with the dishes and the kids and the dog yeah

Yeah I would go back to work yep getting a little sense of guilt [Laughter] here okay let me taste it again you taste of it you have a pretty good palette oh that’s much better much better but it does need some pepper you think it needs salt I it say

A very very little bit not a lot mhm that’s not bad when you’re cooking don’t ever go by just what the recipe says cuz everybody’s tastes are different yeah I don’t like very salty things so sometimes I unders salt and then add later yeah you going to show our furry friend

Here I think I will she’s been under our feet she’s had Cabin Fever real bad even though we’ve let her out many times yeah she gets to go out little hairy about 10 minutes at a time you cannot have this are cannot have this well you make it uh we’re

Going to sample it probably tonight but I think right now it’s pretty darn good it’s not bad for still needing to sit not so if you’re looking for something different looking for a side looking for something you could whip up maybe the day before this may be your thing

Because uh bulgar salad right far that’s right okay bulgar or pH Farro Salad with cran with dried cranberries okay that’s what it be listed want to use uh fresh cranberries that would not be good no some dried cranberries would be something good so again we want to say

Thank you for watching thank you for your comments we continue to grow our goal will be in this new year to maybe get out some more videos be more responsive to your request and maybe even give away uh a coffee cup or two with turnips and tornado on it so we got

Some things planned for you and we’re looking forward to it but try this out Pharaoh uh salad is something good that you can have on the side something fairly easy to make yeah and uh you can doctor it up as as you want to with your

Protein if you want to add that to it or just use it as a side but I think if you added some gosh if you added some other stuff to it you could have this as a main dish you really could yeah absolutely okay thanks for watching

Appreciate you all right you guys stay warm have a great day and thank you for subscribing take care all Righty