- 3 cups water
- Kosher salt, to taste
- 1½ cups farro verde
- 2 tablespoons olive oil
- ½ cup celery, diced, leaves reserved for garnish
- ½ cup fennel, diced, fennel fronds reserved for garnish
- ¼ cup red onion, diced
- ½ teaspoon freshly ground black pepper
- ½ cup pitted Castelvetrano olives, quartered
- 2 tablespoons parsley, roughly chopped
- 1 tablespoon thyme leaves
- Lemon juice, to taste
- 2 tablespoons crumbled feta cheese, for garnish
1. In a small saucepan, bring the water and salt to a boil over high heat, add the farro verde and bring the mixture to a boil. Reduce the heat to low, cover the pan partially with a lid and simmer until the farro verde is tender, 15 to 20 minutes.
2. Meanwhile, sweat the vegetables: In a large sauté pan, heat the oil over medium heat. Add the celery, fennel and red onion, and cook until tender, 7 to 9 minutes.
3. Add the cooked farro verde to the sauté pan along with the black pepper, olives and herbs. Season the farro verde mixture with salt and lemon juice. Transfer the farro verde to a serving platter and garnish with the feta cheese, celery leaves and fennel fronds, then serve.