Green Chili and Blueberry Farro

Green Chili and Blueberry Farro

1 1/2 cups blueberries

2 cups cooked farro

2 tbs Fustini's Blueberry Balsamic Vinegar

1 tbs sugar

4 oz can green chilies

2 tsp Fustini's Green Chili Olive Oil

1/2 tsp salt

Drizzle Fustini's Garlic Olive Oil

1/2 cup chopped pecans

1/2 cup sugar

In smaller pan, washed out or a different one, heat on high heat until water droplets dance. Add 1/2 cup sugar and mix with a silicone spatula. Never stop stirring. Stir until sugar is all melted then stir in pecans. Lay out mixture on parchment paper. When cool break up into small pieces. 

Cook farro as it says on box and set aside. In pan over hot stove pour Green Chili olive oil. Add green chili's stir constantly until most of water from chili's evaporates. Add in the farro and stir. Add salt and garlic oil. Stir until all hot and mixed. Take off heat.

Use blender or magic bullet to puree the blueberries. In smaller pan on stove with medium heat pour the blueberry vinegar in the pan and add 1 tbs sugar. Continue to stir for a few minutes until it's hot. Add blueberry puree in and stir until all hot. 

To Plate: Place farro mixture first, pour blueberry puree on top of farro, last sprinkle 1-2 tbs of pecans on top. Serve hot/warm