Lemon Herb Farro
I’m still working on perfecting this, so use this recipe at your own risk.
Course: Side Dish
Keyword: Work In Progress
- 1 cup farro rinsed
- 1 bay leaf
- ⅓ cup extra virgin olive oil
- 1 tbsp fresh rosemary chopped fine or 1 tsp dried rosemary
- 1 tbsp fresh thyme chopped fine or 1 tsp dried thyme
- 1 tbsp fresh parsley chopped fine or 1 tsp dried parsley
- 1 tbsp fresh oregano chopped fine or 1 tsp dried oregano
- 2 garlic cloves minced fine or ½ tsp garlic powder
- 3 tbsp preserved lemon chopped or 1 tbsp preserved lemon paste
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1½ tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
In a saucepan, cook farro according to package directions with the addition of a bay leaf. Fluff with fork and remove the bay leaf.
Mix together the olive oil, herbs, garlic, vinegar, lemon juice, preserved lemon, honey, black pepper and salt.
Pour dressing over the farro and mix together.