Circle B Kitchen
Recipe adapted from the San Francisco Chronicle
Serves 4
Farro is a wonderfully healthy grain that can be as versatile as your imagination. For this recipe you can use traditional farro, semi-pearled farro or pearled farro. The difference between them is how much of the bran and germ layers have been removed. If you are using regular farro, it will take about an hour to cook. The semi-pearled and pearled varieties will cook in 20 to 30 minutes.
Dressing:
3 tablespoons freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons finely minced parsley
2 tablespoons finely minced mint
1 tablespoon tahini
1/4 cup Greek yogurt
1/4 cup olive oil
Kosher salt and freshly ground black pepper
For the Bowls...
1 ½ cups farro
1/2 cup crumbled feta
2 cups cooked garbanzos (rinsed if canned)
1 cucumber, seeded and diced
1 cup cherry tomatoes, quartered or halved
1/4 cup finely minced red onion
Bring a medium pot of lightly salted water (about 4-5 cups) to a boil. Add the farro to the water, return to a boil then reduce the heat to a simmer. Cook the farro until tender, about 20-30 minutes and then drain. If using traditional (not pearled) farro, let it cook for an hour before draining.
For the dressing: Whisk together the lemon juice, zest, parsley, mint, tahini and yogurt; drizzle in the olive oil, whisking constantly, until combined. Season to taste with salt and pepper. Set aside.
To assemble: Divide the farro between 4 bowls. Top with the garbanzos, cucumber, tomatoes, feta cheese and red onion. Drizzle with dressing and serve.