Farro, White Bean, and Preserved Lemon Salad

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.

Instructions

1
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.
Ingredients you will need
FarroFarro
WaterWater
SaltSalt
Equipment you will use
PotPot
2
Drain and return to its pot.
Equipment you will use
PotPot
3
In the meantime, heat the olive oil over medium heat in a large skillet until shimmering.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
4
Add leeks and cook, stirring occassionally, until beginning to soften, about 10 minutes.
Ingredients you will need
LeekLeek
5
Add garlic and continue cooking until leeks are completely tender.
Ingredients you will need
GarlicGarlic
LeekLeek
6
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.
Ingredients you will need
Preserved LemonPreserved Lemon
Salt And PepperSalt And Pepper
ParsleyParsley
BeansBeans
FarroFarro
Equipment you will use
PotPot

Equipment

DifficultyMedium
Ready In45 m.
Servings4
Health Score88
Magazine