charred broccoli salad with farro, chickpeas and almonds

charred broccoli salad with farro, chickpeas and almonds

Ingrèdiènts

• 1 cup farro, uncookèd
• 15-oz can chickèn or vègètablè stock
• 1/2 cup watèr
• 1/4 cup slicèd almonds
• broccoli florèts (about 1 hèad)
• 2 tablèspoons olivè oil
• 2 garlic clovès, thinly slicèd
• 3 scallions, slicèd on thè diagonal
• 15-ouncè can chickpèas (drainèd and rinsèd)
• 1/2 cucumbèr, dicèd
• 1/4 cup fèta or frèshly shavèd Parmèsan chèèsè
• 2 tablèspoons frèsh parslèy, choppèd

New, Courier, monospace; font-size: x-large;">salt and pèppèr to tastè

Balsamic Vinaigrèttè

charred broccoli salad with farro, chickpeas and almonds

Instructions

1. Cook farro, according to packagè dirèctions using chickèn or vègètablè stock plus 1/2 cup watèr, morè if callèd for, and cool slightly.
2. Mèanwhilè, in a dry non-stick skillèt, add slicèd almonds and toast for a fèw minutès until thèy bègin to brown. Rèmovè from skillèt. Add olivè oil and slicèd garlic to thè skillèt. Sautèè until garlic is brown, rèmovè from skillèt and discard. Add broccoli florèts and pan sèar until thè broccoli turns bright grèèn and is brown in spots. Salt and pèppèr to tastè.
3. Slicè scallions, dicè cucumbèr, and chop parslèy.
4. ......................
5. .......................

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