Name: Farro Tabbouleh
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Water - ¾ cup; Farro - ¼ cup; Firmly packed fresh parsley leaves - 1 cup; Fresh mint - ¼ cup; Finely chopped red onion - ¼ cup; Finely diced tomato, seeds removed - ½ cup; Finely diced English cucumber - ½ cup; Extra-virgin olive oil - 1 tablespoon; Freshly squeezed lemon juice - 1 tablespoon; Salt - ½ teaspoon; Ground black pepper - ⅛ teaspoon

Ingredients for - Farro Tabbouleh

1. Water ¾ cup

2. Farro ¼ cup

3. Firmly packed fresh parsley leaves 1 cup

4. Fresh mint ¼ cup

5. Finely chopped red onion ¼ cup

6. Finely diced tomato, seeds removed ½ cup

7. Finely diced English cucumber ½ cup

8. Extra-virgin olive oil 1 tablespoon

9. Freshly squeezed lemon juice 1 tablespoon

10. Salt ½ teaspoon

11. Ground black pepper ⅛ teaspoon

How to cook deliciously - Farro Tabbouleh

1 . Stage

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.

2 . Stage

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.