Farro Tabbouleh
Ingredients
- ¾ cup water
- ¼ cup farro
- 1 cup firmly packed fresh parsley leaves
- ¼ cup fresh mint
- ½ cup finely diced tomato, seeds removed
- ½ cup finely diced English cucumber
- ¼ cup finely chopped red onion
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
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Instructions
- Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain; cool.
- Combine parsley and mint in the bowl of a food processor; pulse until finely chopped. Transfer to a bowl. Add farro, tomato, cucumber, onion, olive oil, lemon juice, salt, and black pepper; toss lightly. Refrigerate before servings, 3 to 4 hours.
Source
Original recipe: View Original
