Farro, White Bean, and Preserved Lemon Salad
Farro, White Bean, and Preserved Lemon Salad is a vegan main course. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 382 calories, 13g of protein, and 8g of fat. A mixture of cannelini beans, juice of lemon, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.
In a medium pot, cover farro with cold water, season with salt, and bring to a boil over high heat. Reduce heat to a simmer and cook until tender, about 30 minutes.
Drain and return to its pot.
In the meantime, heat the olive oil over medium heat in a large skillet until shimmering.
Add leeks and cook, stirring occassionally, until beginning to soften, about 10 minutes.
Add garlic and continue cooking until leeks are completely tender.
Stir in beans, parsley, and preserved lemon, then transfer the entire mixture to the pot with the farro. Stir well to combine, season to taste with salt and pepper, and serve warm.