Recipe serves 6
1 cup Bluebird’s organic split emmer farro
1 cup water
1/2 teaspoon sea salt
1 large English cucumber, cut into small dice
1/4 cup white scallions, minced
1 cup cherry tomatoes, sliced in half
1 bunch parsley – finely minced
3 tablespoons mint – finely minced
1/4 cup kalamata olives -minced
1 lemon, juiced + zest to taste
1/8 teaspoon cayenne pepper
1/4 cup extra virgin olive oil
salt and freshly ground pepper, to taste
1/4 cup feta cheese small diced (optional)
2 Green onions – minced (optional)
Add the split farro, water, and kosher salt to a medium saucepot over high heat. Bring to a boil, reduce to a simmer, cover and cook until the farro is tender (about 10 minutes). Turn heat off and allow split farro to absorb water, keeping the lid on (about 10 more minutes). Split emmer farro can be cooked in a rice cooker on the white rice setting with a 1 cup split farro to 1.5 cup water ratio.
Spread the farro out onto a baking sheet to cool.
Meanwhile, in a large mixing bowl, combine the cucumber, parsley, mint, olives, lemon juice, lemon zest, and olive oil. When the farro is cool, mix it into the rest of the ingredients in the bowl. Season with, cayenne pepper, salt, and fresh ground black pepper, to taste. Chill in the refrigerator before serving. Just before serving, add cherry tomatoes and garnish with the optional feta and minced onions.
This recipe can be prepped a couple of days in advance.