Cranberry Apple Farro Stuffing

In a small pot over high heat bring the stock to a boil. Once the stock achieves a bowl add the farro and stir. Reduce heat to low and cover allow to cook for 15-20 minutes or until all liquid is gone.

Place a sauté pan over medium heat and add olive oil.

Once the onions become translucent add the apples and scallions.

Continue to sauté for 1-2 minutes until apples soften slightly.

Combine the farro and sauté mixtures in a mixing bowl. Add the garlic powder, lemon juice, scallions, parsley, seasoned salt, black pepper and cranberries.

Serve as a Thanksgiving alternative or with any fall inspired dish. Enjoy!