Farro Verde with Feta and Olives


INGREDIENTS

  • 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

METHOD:

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.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s