1 cup Farro
2 1/2 cups vegetable broth
2 Champagne Mangoes (peeled & diced)
2 Anaheim peppers (roasted & diced)
1 Red bell pepper (diced)
2 teaspoons giner (minced)
1/2 bunch Cilantro (chopped)
2 green onions (sliced)
2 tablespoons curry powder
2 limes (juiced)
1/2 teaspoon Himalayan pink salt
Mix vegetable broth & the curry powder together. Add the farro & simmer for about 25 minutes.
While the farro is simmering, chop the vegetables & herbs and put into a small bowl. Add the lime juice & salt to the vegetables.
When the farro has finished cooking, cool in the refrigerator and then mix with the vegetables.
1205 Front St., Raleigh N.C., 27609