Farro & Walnut Salad #SundaySupper

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When I was a kid, pretty much the only grain I knew was white rice. And we usually only had it with Chinese takeout, or sometimes in a casserole. I’ve been thrilled with how ancient grains have surged in popularity in the last decade or so, as they are so much fun to cook with, and add a variety of flavors and textures to our meals. . . .

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