Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 85
- Carbohydrate: 12g
- Fat: 4g
- Fiber: 1g
- Protein: 2g
- Sugar: 2g
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