Farro with Toasted Pecans, Feta and Herbs

By lorik

Ingredients

• salted water
• 1 1/2 cups farro
• 1/2 cup toasted chopped pecans
• 1/2 cup dried cherries
• 1/3 cup chopped scallions
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese

Details

Servings 4
Adapted from southernliving.com

Preparation

Step 1

Bring a large pot of salted water to a boilover high. Add 1 1/2 cups uncooked farro,and cook, stirring occasionally, until tender,about 15 minutes. Drain well in a finewire-mesh strainer, and rinse under coldwater. Shake to remove excess water, andtransfer farro to a medium bowl. Stir in 1/2cup toasted chopped pecans, 1/2 cup driedcherries, 1/3 cup chopped scallions, 1/4 cupchopped fresh flat-leaf parsley, 2 tablespoonsfresh lemon juice, 2 tablespoonsolive oil, and 1/4 teaspoon each of koshersalt and black pepper. Fold in 1/2 cupcrumbled feta cheese. Enjoy at roomtemperature or chilled.