1TablespoonFresh thyme leaves1 teaspoon dried; use poultry seasoning if desired
½teaspoonSalt
1TablespoonApple cider vinegaror lemon juice
Instructions
Cook farro according to package directions using water (or broth for extra flavor.) Drain and set aside.
Heat a large skillet over medium-high heat, add walnuts, and toast for about 5 minutes or until lightly fragrant, stirring constantly.
Remove walnuts from the skillet and chop. Add walnuts to bowl with cooked farro.
Add olive oil to the skillet and swirl to coat. Add onion and celery to the pan and saute for about 5 minutes or until softened.
Combine cooked onion, celery, and remaining ingredients in the bowl with farro and walnuts and enjoy!
Notes
Storage
Refrigerator - Store leftovers in an airtight container for up to 5 days.
Freezer - Store in an airtight bag for up to 2 months. Add farro stuffing to a large freezer-safe plastic bag. Smooth out the bag so that the contents are flattened. This will allow the farro mixture to defrost quickly.