Loved this but did not use salt as I rarely do in recipes I am not a huge parsley fan so I cut it back a bit I think if you chopped it finely it would be great! Def will make again great summer dish
Summer Pea, Watermelon, and Farro Salad
This unusual yet delicious combination of flavors makes a good substitute for traditional pasta salad at your next cookout.
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Total: 32 Minutes
- Calories: 188
- Fat: 4.2g
- Saturated fat: 1.9g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.2g
- Protein: 10g
- Carbohydrate: 35.5g
- Fiber: 6g
- Cholesterol: 11.1mg
- Iron: 1.7mg
- Sodium: 433mg
- Calcium: 146mg
- 1 cup uncooked farro or wheat berries
- 1 cup shelled green peas (about 3/4 pound unshelled)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup cubed seeded watermelon
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1/3 cup (1 1/2 ounces) shaved fresh pecorino Romano cheese
- 1. Place farro in a large saucepan, and cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer for 23 minutes or until desired degree of doneness.
- 2. Add green peas to pan with farro, and cook for 2 minutes or until crisp-tender. Drain and rinse farro mixture with cold water; drain.
- 3. Combine farro mixture, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Add the watermelon cubes and 1 cup chopped parsley, and toss gently to combine. Top salad with Romano cheese.
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