Tabbouleh made with Farro

ddecarr

Here is a recipe for Tabbouleh made with Italian Farro. It came out better than I thought it would! Delicious whole grains and fresh vegetables.


Tabbouleh with Farro

Bobs Red Mill Black Bean Mix - 1-cup
One cucumber diced
5 plum tomatoes diced
1/2 small red onion diced
3-4 scallions chopped
Fresh spinch shredded into silver dollar sized pieces
1-2 sprigs fresh cilantro chopped finely
3 tablespoons chopped fresh parsley
1 cup Italian Farro
¼ cup Athenos Reduced Fat Feta cheese crumbled
4 tbls Olive oil
4-5 cloves fresh garlic minced
3-tbsp chopped fresh chives
red wine vinegar, salt and pepper to taste

Servings 8 -10; per serving: 264 calories, 8.5g fat; 431 mg sodium; 37 g carb; 8 g fiber;

Prepare Farro by boiling in lightly salted water until al-dente about 15 minutes. Set aside. Boil Black bean mix until cooked approximately 45-60 minutes. In a large mixing bowl add Farro and Beans, then all the remaining ingredients stir until mixed, add red wine vinegar salt and pepper to taste. As the mixture sits in the refrigerator the flavors will meld and diffuse. I enjoy it after its set for a day chilling but it is also delicious right away. Enjoy!

Wilmingtonbelle

Yummy! Thanks so much for sharing, I'm going to make this