Farro and Pine Nut Tabbouleh
tablespoon pine nuts
cup coarsely chopped tomato (1 large)
of a medium cucumber, halved lengthwise, seeded, and sliced
tablespoons olive oil
clove garlic, minced
teaspoon finely shredded lemon peel
tablespoons lemon juice
teaspoon ground black pepper
cup snipped fresh parsley
cup snipped fresh cilantro
cup snipped fresh mint
Crumbled feta cheese (optional)
- Place farro in a fine-mesh strainer; rinse under cold water. In a large saucepan bring a large amount of lightly salted water to boiling. Stir in farro; reduce heat. Simmer, uncovered, about 30 minutes or until tender, stirring occasionally. Drain; set aside to cool for 30 minutes.
- Meanwhile, to toast pine nuts, heat a dry small skillet over medium-low heat. Add pine nuts; cook for 2 to 3 minutes or until toasted, shaking skillet frequently to ensure even browning. (Pine nuts can burn quickly, so watch them closely.) Transfer nuts to a dish to cool.
- In a large bowl gently combine cooked farro, tomato, cucumber, red onion, and pine nuts. For dressing, in a small bowl whisk together oil, garlic, lemon peel, lemon juice, salt, and pepper.
- Pour dressing over farro mixture; add parsley, cilantro, and mint. Stir gently to combine. Cover and chill for at least 1 hour or up to 6 hours before serving. If desired, top each serving with feta cheese. Serve with lemon wedges to squeeze over all.
From the Test Kitchen
Icon: high fiber, energy booting, vegetarian
Farro is an ancient Italian wheat grain. If you can't find it at your local grocery store, substitute cooked barley or coarsely ground bulgur.
Nutrition Facts(Farro and Pine Nut Tabbouleh)
- Per serving:
- 272 kcal cal.,
- 9 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 0 mg chol.,
- 329 mg sodium,
- 41 g carb.,
- 5 g fiber,
- 3 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet