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Photo: Yuhnee Kim; Styling: Karen Shinto Photo by: Photo: Yuhnee Kim; Styling: Karen Shinto

Farro Dolmas Salad

Just as good as traditional stuffed grape leaves, but lots faster, and made with whole grains.

Sunset JANUARY 2011

  • Yield: Serves 8
  • Total:40 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 44%
  • Protein: 4.5g
  • Fat: 8.2g
  • Saturated fat: 1g
  • Carbohydrate: 21g
  • Fiber: 3.2g
  • Sodium: 134mg
  • Cholesterol: 0.0mg

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Farro Dolmas Salad recipe