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Farro and Pine Nut Tabbouleh

Makes: 4 servings
Serving size: 1 1/4cups Yield: 5 cups
Prep 25 mins Cook 30 mins Cool 30 mins Chill 1 hr
Farro and Pine Nut Tabbouleh
Ingredients
  • 1  cup  farro*
  • 1  tablespoon  pine nuts
  • 1  cup  coarsely chopped tomato (1 large)
  • 1/2  of a medium  cucumber, halved lengthwise, seeded, and sliced
  • 1/4  cup  chopped red onion
  • 2  tablespoons  olive oil
  • 1  clove  garlic, minced
  • 1  teaspoon  finely shredded lemon peel
  • 2  tablespoons  lemon juice
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 1/3  cup  snipped fresh parsley
  • 1/3  cup  snipped fresh cilantro
  • 1/3  cup  snipped fresh mint
  •  Crumbled feta cheese (optional)
  •  Lemon wedges
Directions

1. 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.

2. 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.

3. 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.

4. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 272,
  • Fat, total (g) 9,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 41,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 3,
  • pro. (g) 9,
  • vit. A (IU) 875,
  • vit. C (mg) 43,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 329,
  • Potassium (mg) 270,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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