Winter Farro Salad

Makes 6 servings

  • 1½ cups farro
  • 1 teaspoon finely grated orange zest
  • 1 tablespoon Heinen’s fresh-squeezed orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely grated ginger
  • ¼ cup Heinen’s extra-virgin olive oil
  • ¼ cup golden raisins
  • ¼ cup dried cranberries
  • 3 tablespoons chives, chopped
  • 1/3 cup salted roasted pistachios, chopped
  • 1/4 cup chopped mint
  • 2 tablespoons chopped cilantro

Bring a large saucepan of lightly salted water to a boil. Add the faro, and simmer over moderate heat until al dente, about 35 minutes. Drain well, shaking off the excess water. Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and olive oil and whisk to blend. Season with salt. Add the warm farro to the dressing along with the raisins and cranberries and toss well. Let stand until the farro is almost cool. Just before serving, fold in the chives, pistachios, mint and cilantro. Season with salt.