Chef Lee’s Farro Tabbouleh

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March 7, 2016
Amy Riolo’s Quinoa, Arugula, and Fig Salad
March 22, 2016

1 cup farro
1 bunch parsley, chopped
1 bunch cilantro, chopped
1 cup mint, chopped
4 jalapeños, seeded and finely chopped
2 Persian cucumbers, finely chopped
1 lemon, juiced
¼ cup extra virgin olive oil
salt
pepper

+ Place farro in a fine strainer and rinse under cold water. Put in a medium saucepan along with 5-6 cups of water and a pinch of salt. Bring to a boil and lower the heat to simmer for about 30 minutes or until farro is cooked through. Return farro to the strainer and rinse again under cold water to stop the cooking process. Set the farro aside so all the excess water will drain away.

+ Mix all the chopped herbs and vegetables in a large bowl. Add as much farro as you want (The ratio of herbs to grain depends on your preference so feel free to adjust to your liking. The remaining farro can be used as a side dish or dropped into your next vegetable soup to bulk it up).

+ Season the mixture with the lemon juice, olive oil, salt and pepper. Mix well and serve.