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Farro Dolmas Salad

Photo: Yuhnee Kim; Styling: Karen Shinto
Total time 40 mins
Yield Serves 8
Just as good as traditional stuffed grape leaves, but lots faster, and made with whole grains.

Ingredients

  • 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)

Nutrition Information

  • calories 164
  • 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

How to Make It

  1. 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.

  2. Note: Nutritional analysis is per 1/2-cup serving.