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Categories:
farro wheat extra-virgin olive oil lemon juice lemon zest pepper flat leaf parsley milk green olives
Viewed: 61 - Published at: 8 years agoIngredients
- 1 cup farro wheat*
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons Meyer lemon juice
- 2 tablespoons finely chopped Meyer lemon zest (from about 4 lemons)
- 1/2 teaspoon pepper
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup crumbled sheep's-milk or other creamy feta cheese
- 2/3 cup mild green olives such as Lucques, cut away from pit in 3 pieces
Method
- Bring 4 cups salted water to a boil and stir in farro. Reduce heat to a simmer and cook farro until just tender, about 20 minutes. Drain and spread out on a rimmed baking sheet to cool and dry a bit, about 5 minutes.
- Whisk oil, lemon juice and zest, pepper, and parsley together in a medium bowl. Stir in feta, olives, and cooked farro.
- *Find at well-stocked grocery stores or order online from bluebirdgrainfarms.com
- Note: Nutritional analysis is per serving.
