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Categories:
farro cannellini beans garlic spinach extra-virgin olive oil lemon zest lemon juice Feta parsley salt
Viewed: 42 - Published at: 9 years agoIngredients
- 1 pound farro
- 2 15.5-ounce cans cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 16 ounces spinach
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup crumbled feta
- 1 cup parsley, chopped
- salt and pepper to taste
Method
- In a large pot, bring 6 cups salted water to a boil. Add farro to water. Reduce to a simmer and cook, covered, until farro is tender but not mushy, about 30 minutes. Drain.
- While farro is cooking, heat one tablespoon of olive oil over medium high heat. Add garlic and saute until golden, about 30 seconds. Add spinach and cook until wilted, about 3 minutes.
- In a large bowl, combine farro and cannellini beans. Add spinach, garlic, and oil from the saute pan and stir to combine. Mix in feta.
- In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, and lemon zest.
- Pour vinaigrette over farro. Toss to coat. Stir in parsley and season with salt and pepper to taste.
