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Farro with Feta, Olives and Herbs
We coax caramel-y, nutty notes from dried farro by toasting it on the stovetop until fragrant. Once fully cooked, the still-warm grains then are tossed with dressing, allowing them to absorb flavor as they cool. Crunchy celery and chewy farro provide texture, while feta and olives add pops of bold, briny flavor. Any meaty green olive is good, but plump Castelvetrano olives are particularly nice. Don't use whole-grain farro, which won't cook through in the time indicated. Pearled farro, from which the bran has been removed, is faster-cooking than its whole-grain counterpart. If the front of the package doesn't clearly indicate, check the ingredient list.
4
Servings
45 minutes
20 minutes active
Ingredients
-
1½
cups pearled farro
-
Kosher salt and ground black pepper
Directions
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01In a large saucepan over medium, toast the farro, stirring, until lightly browned and fragrant, about 3 minutes. Stir in 6 cups water and 1 teaspoon salt. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered, stirring once or twice, until the farro is tender with a little chew, about 20 minutes. Meanwhile, in a large bowl, whisk together the oil, vinegar, olive brine and ¼ teaspoon each salt and pepper; set aside.
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