Farro Tabbouleh Salad
Farro Tabbouleh Salad might be a good recipe to expand your side dish recipe box. One serving contains 167 calories, 4g of protein, and 8g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. It is an affordable recipe for fans of middl eastern food. From preparation to the plate, this recipe takes around 45 minutes. If you have arugula, scallions, lemon juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet.
Instructions
In a medium saucepan, cover the farro with 2 inches of cold water and bring to a boil. Cook over high heat for 5 minutes. Turn off the heat and let the farro stand until plump and al dente, 45 to 60 minutes.
Drain the farro in a colander, shaking off the excess water.
Let stand until cool; shake the colander occasionally to dry the farro.
In a large bowl, whisk the lemon juice with the olive oil and season generously with salt and pepper.
Add the farro, tomatoes, scallions, parsley and mint and toss. Season with salt and pepper, gently fold in the arugula and serve.
Make Ahead: The farro can be prepared through Step 1 and refrigerated for up to 2 days. The finished salad can stand at room temperature for up to 30 minutes before serving.