Farro Salad with Cucumber and Red Pepper
Prep time: 
Cook time: 
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Serves: 6
  • 1 cup Italian Pearled Farro
  • 2 cloves garlic, thinkly sliced
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 1 seedless cucumber, diced
  • ¼ cup parsley, finely chopped
  • 1 lime, juiced
  • 2 tablespoons olive oil
  1. In a large pot, add farro, garlic, a generous pinch of salt and cover with at least 3 cups of water. Cover with a tight-fitting lid and cook at a low boil for 15 minutes. Strain into a colander and rinse with cold water to stop the cooking.
  2. In a large bowl, toss farro with remaining ingredients. Season to taste with salt and pepper. To store, seal tightly and refrigerate for a few days.
Recipe by Runaway Apricot at http://runawayapricot.com/2016/07/healthy-varied-delicious-easy-food-all-week-with-meal-planning-and-prep.html/