cranberry farro with smoky tempeh, green onions, and toasted pecans

Yes — you should definitely buy fresh cranberries while you can.
Tip: Serve with your favorite salad for a hearty, satisfying dinner.

cranberry farro with smoky tempeh and toasted walnuts

Cranberry Farro with Smoky Tempeh, Green Onions, and Toasted Pecans
 
Serve with your favorite salad for a hearty, satisfying dinner.
Author:
Ingredients
  • 1 cup dry farro
  • ½ teaspoon salt
  • ½ cup halved fresh cranberries
  • 2 teaspoons granulated sugar
  • ½ cup thinly sliced green onions
  • ½ cup chopped fresh parsley (loosely packed)
  • ½ cup pecan pieces
  • 6 ounces smoky tempeh, cut into bite-size pieces (I use Organic Fakin' Bacon Tempeh Strips from Lightlife)
  • Olive oil
Instructions
  1. Cook the farro according to label instructions, using half water, half vegetable broth (if you don't have veggie broth, using only water is fine). Drain farro thoroughly, transfer to serving dish, and fluff with a fork along with ½ teaspoon salt.
  2. Cut cranberries in half and toss in 2 teaspoons of granulated sugar. Set aside.
  3. In a skillet with just a splash of oil, heat smoky tempeh over medium heat until hot all the way through. Toss in the pecan pieces and keep everything in the pan moving so the pecans don't burn, about 2 minutes.
  4. Mix tempeh and pecan mixture along with green onions and parsley into farro. Toss in cranberries. Drizzle with just a touch of olive oil, if desired. Serve immediately.