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Jenny Sommer's Summer Tabouli with Farro
From Ancient Grains for Modern Meals by Maria Speck
Ingredients for the farro:
2 cups water
1 cup farro
2 inch sprig of rosemary
Ingredients for the tabouli:
2 cups (3/4 pound) coarsely chopped tomatoes
1 cup loosely packed chopped flat-leaf parsley
½ cup finely chopped red onion
¾ teaspoon minced hot green chile
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
¾ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
½ cup of feta cheese
1. To prepare the farro, bring the water, farro, and rosemary to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover and cook until the faro is tender but still slightly chewy, 20 to 25 minutes. Remove the rosemary sprig, drain any remaining liquid, and transfer the farro to a large serving bowl to cool.
2. Once the faro has cooled, make the tabouli by adding the tomatoes, parsley, onion, and chile to the serving bowl. In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper. Taste and adjust seasoning.
3. To finish, pour the dressing over the tabouli and toss to combine. Set aside for 10 minutes for the flavors to mingle, and serve with feta cheese sprinkled over top.
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