Summer Tabouli with Farro

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Summer Tabouli with Farro

What You'll Need

1 cup Hayden Flour Mills Farro Berries (cooked and cooled)

2 cups coarsely chopped tomatoes

1 cup chopped flat-leaf parsley leaves

1/2 cup finely chopped red onion

3/4 teaspoon minced hot green chile (optional)

Dressing

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

3/4 teaspoon fine sea salt

3/4 teaspoon freshly ground pepper

Directions

  1. Place 1 cup of Hayden Flour Mills Farro Berries in a pot, cover in 3 inches of water. Bring to a boil, reduce heat and simmer for 40 minutes or until the farro berries are softened and plump but still chewy. Set aside to cool.

  2. In a large bowl, add the tomatoes, parsley, onion, and chile to the cooled farro.

  3. In a separate bowl, whisk the dressing ingredients together. Adjust seasoning to taste. Pour the dressing over tabouli and toss to combine. Set aside for 10 minutes for the flavors to mingle before serving.

Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck (Ten Speed Press) C 2011.

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