Split Farro Tabboulleh

Recipe Courtesy of Chef Becky Selengut
  • 1 cup Split Emmer-Farro
  • 3 cups  Water
  • 1/2  teaspoon Kosher salt
  • 1    medium Cucumber -- seeds removed, cut into small dice
  • 4    Roasted red peppers -- cut into small dice
  • 1    bunch     Parsley -- finely minced
  • 3    tablespoons   Mint -- finely minced
  • 1/4 cup         Kalamata olives -- minced
  • 1    Lemon -- juiced
  • 1/8  teaspoon    Cayenne pepper
  • 1/4 cup         Extra virgin olive oil
  • 1/4  cup         Feta (Israeli or French) -- small diced (optional)
  • 2    Green onions -- minced (optional)
  • Salt -- to taste
  • Freshly ground black pepper -- to taste

Add the split farro, water and kosher salt to a medium saucepot over high heat. Bring to a boil, reduce to a simmer, partially cover and cook until the farro is tender (about 20 minutes, strain any water out of the farro if there is any remaining). Spread the farro out onto a baking sheet to cool.  

Meanwhile, in a large mixing bowl, combine the cucumber, roasted red peppers, parsley, mint, olives, lemon and olive oil. When the farro is cool, mix it into the rest of the ingredients in the bowl. Season to taste with salt and pepper. Garnish with the optional feta and minced onions.

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