Photo: Yuhnee Kim; Styling: Karen Shinto
Just as good as traditional stuffed grape leaves, but lots faster, and made with whole grains.
+ Add To Shopping List
1 cup farro
1/3 cup dried currants, soaked in hot water to soften, then drained
1/2 cup walnuts, toasted and chopped
5 preserved grape leaves, patted dry and chopped
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon kosher salt
Red chile flakes (optional)
Total: 40 Minutes
Pick over farro for any debris, then rinse. Simmer farro in a medium saucepan with 3 cups water until tender, 25 minutes; drain. Toss with remaining ingredients. Serve warm or at room temperature.
Note: Nutritional analysis is per 1/2-cup serving.
Caloriesfromfat 44 %
Protein 4.5 g
Fat 8.2 g
Satfat 1 g
Carbohydrate 21 g
Fiber 3.2 g
Sodium 134 mg
Cholesterol 0.0 mg