April 17, 2020

Farro Cucumber Salad from Rabbi's wife cookbook

1 cup (200 gram) dry farro
1 cucumber, skin on, cubed
3 tablespoons parsley, roughly chopped
1/2 cup (75 gram) feta, crumbled
1/2 cup (60 gram) walnuts, chopped
Salt & pepper to taste

Bring a pot of ware to a boil them add the farro. Depending on grain size, farro can have different cooking times anywhere from 10-30 min. When done, strain excess water and run under cold water to cool.

Toss the cooked farro in a mixing bowl with all the other ingredients plus juice & zest from 1/2 lemon. Add 2 tablespoons olive oil, salt & pepper to taste.

Recipe comes from "Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels" by Erin Gleeson

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