2 tbsps of sugar, divided.
⅛ tsp of ground allspice.
2 tbsps of dijon mustard.
1 tbsp of canola oil.
2 (8.5 ounce) packages of precooked farro.
¼ cup of lingonberry preserves.
5 tbsps of white vinegar, divided.
⅝ tsp of kosher salt, divided.
2 thinly sliced Persian cucumbers.
½ tsp of dry mustard.
2 tsps of finely chopped fresh dill.
2 (6 ounce) sliced skinless, boneless rotisserie chicken breasts.
In a dish, mix together ¼ cup of vinegar, 4 tsps of sugar, ¼ tsp of salt and allspice until well combined then stir in the cucumbers to coat. Set aside for 12 minutes then drain.
In a bowl, mix together the dijon, dry mustard, 1 tbsp of vinegar, 2 tsps of sugar and oil until combined then mix in the dill and 1 ½ tsps of water.
Now, heat the farro following the package instructions and divide it among 4 bowls.
Place the chicken, cucumbers and preservers over the farro and top with mustard sauce.
Season with ⅜ tsp of salt and enjoy!
Simple, easy and yummy! Feel free to use cranberry preservers if you don’t find the lingonberry. I assure you, this is a good one guys!