Citrus And Rosewater Farro Salad

"I've had rosewater in lots of cakes and sweets (and use it on my face--it's the best moisturizer) but I've never actually used it myself. And since I still have enough cookies around to build a gingerbread house and move in, I definitely didn't want to make anything sweet. "
-- @acheesemongersdaughter


1 cup farro

2 cups water

2 small grapefruits

2 mandarins

1 lime

1/2 teaspoon rosewater 

Seeds of 1/2 pomegranate



Add the water and farro to a pot, bring to a boil, cover and turn to a low heat and cook for 40 mins or until all the water has been absorbed.

Let the farro cool and stir in salt pepper and olive oil to taste. Add the pomegranate seeds and stir to combine. 

Juice one of the mandarins, half the lime and combine with 2 tablespoons of olive oil, the rosewater and season to taste. Add the dressing to the farro and pomegranates. Peel and slice the fruit and lay on top.