Rinse the farro under cold water before cooking.

• We used Nature’s Earthly Choice Organic Italian Pearled Farro (USDA Organic. Non GMO Verified).

Add 4 cups of water to a pot and 2 tbsp of olive oil, and bring to a vigorous boil.

• We used the 16.9 fl oz bottle of Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

Add the whole package of farro. Optionally add a pinch of salt. Cover the farro with a lid, and let simmer on medium-low heat for 20-25 minutes or until all of the water is absorbed. Stir occasionally. We cooked our farro for 20 minutes.

Meanwhile, add the cranberries to a large mixing bowl.

• We used Ocean Spray Craisins Dried Cranberries (Sweetened Dried Cranberries) 5 wt oz bag (50% Less Sugar than the Original Craisins Dried Cranberries. No Artificial Flavors or Preservatives. Excellent Source of Fiber. Gluten-Free. Peanut-Free)

Then, chop the yellow onion and add that to the large mixing bowl. We cleaned our vegetables with a 1 part vinegar, 1 part water vegetable wash.

Next, slice the cucumber and add the slices to the large mixing bowl.

The last vegetable we added was the chopped celery.

Next, add 12 oz of feta cheese to the large mixing bowl.

• We used President Feta Crumbles 12 wt oz container (Made with Milk from Cows Not Treated with rBST).

Then, add 1/2 cup of the honey mustard to the large mixing bowl and mix everything together.

• We used Giant’s brand of Honey Mustard 16 fl oz bottle (No High Fructose Corn Syrup. No Synthetic Colors and Preservatives. No MSG Added).

Finally, add the cooked farro to a plate or bowl then the vegetable and honey mustard mixture. Top with a drizzle of the apricot jam.

• We used Favorit Premium Preserves Apricot 12.3 wt oz jar (Non GMO. All Natural. No High Fructose Corn Syrup. No Artificial Preservatives, Colors, or Flavors. Gluten Free).