Photo: Iain Bagwell; Styling: Kay E. Clarke
Ingredients
- 1 1/2 cups uncooked farro
- 1/2 cup toasted chopped pecans
- 1/2 cup dried cherries
- 1/3 cup chopped scallions
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
How to Make It
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Bring a large pot of salted water to a boil over high. Add farro, and cook, stirring occasionally, until tender, about 15 minutes. Drain well in a fine wire-mesh strainer, and rinse under cold water. Shake to remove excess water, and transfer farro to a medium bowl. Stir in pecans, dried cherries, scallions, parsley, lemon juice, olive oil, salt, and pepper. Fold in feta cheese. Enjoy at room temperature or chilled.
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