June 19, 2009
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Edited by: one pot, Taylor Davies
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Tags: Grains
[edit] Ingredients
2 |
cups whole farro |
1 |
bunch bunch scallions sliced |
1 |
cup parsley leaves |
½ |
cup purslane leaves |
½ |
cups mint |
½ |
cups chopped walnuts, toasted |
2 |
tablespoons lemon juice |
¼ |
cups olive oil |
2 |
[edit] Preparation
Step 1 |
Soak farro overnight. |
Step 2 |
Like cooking pasta, boil farro in plenty of salted water with bay leaves until tender, (about an hour). Drain, pour out onto a sheet tray to cool to room temperature. Add farro to a bowl with scallions, parsley, purslane, mint, walnuts lemon juice, olive oil and vinegar and toss. |
[edit] About Farro With Scallion, Purslane and Walnuts
We suggest using Blue Bird Brand Farro. Serve with Braised Elk Shoulder, see recipe on Foodista.
This is a unique recipe that was specifically created for a Foraged and Found One Pot Dinner on June 15, 2009 by Christina Choi, from Forage and Found Edibles, Michael Hebb and Conor Donahue of One Pot.
