Farro And Pine Nut Tabbouleh Recipes

FARRO TABBOULEH

Farro Tabbouleh image

Farro replaces the traditional bulgur in this refreshing salad. This makes 4 side dish servings or 2 main dish servings. For best flavor, allow 3 to 4 hours for the flavors to blend before serving.

Provided by Kim's Cooking Now

Categories Salad Grains Tabbouleh

Time 3h40m

Yield 4

Number Of Ingredients 11

Ingredients

¾ cup water
¼ cup farro
1 cup firmly packed fresh parsley leaves
¼ cup fresh mint
¼ cup finely chopped red onion
½ cup finely diced tomato, seeds removed
½ cup finely diced English cucumber
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
Combine parsley and mint in the bowl of a food processor; process until finely chopped. Transfer to a bowl. Add farro, onion, tomato, cucumber, olive oil, lemon juice, salt, and pepper; toss lightly. Refrigerate for 3 to 4 hours before serving.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 12.1 g, Fat 3.9 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 302.7 mg, Sugar 1.5 g

FARRO TABBOULEH WITH FETA

Farro Tabbouleh with Feta image

Provided by Ina Garten

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

2 1/2 cups pearled farro (1 pound)
Kosher salt and freshly ground black pepper
2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced
1 (15-ounce) can chickpeas, drained and rinsed
8 scallions, green and white parts, thinly sliced diagonally
1 1/2 cups chopped fresh parsley (2 bunches)
1 cup julienned fresh mint leaves (2 bunches)
1 cup good olive oil
1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
12 ounces feta, 1/2-inch diced (not crumbled!)
3/4 cup pitted Kalamata olives, drained

Steps:

Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.

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