Farro w/ Yellow Peppers, Toasted Pine nuts, Peas & Lemon Vinaigrette

By Jenn Whaley Hillier
August 7, 2015
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Serves: 2

  • dried farro - cook according to instructions & cooled to room temperature
  • 1 tablespoon butter, room temperature
  • 1 yellow bell pepper, chopped
  • 1 tomato, chopped
  • frozen peas, thawed
  • scallions
  • pinenuts, toasted with a drizzle of olive oil & a sprinkling of sea salt
  • freshly squeezed lemon juice
  • olive oil
  • sea salt
  • freshly ground black pepper
  1. Cook farro according to instructions. Add 1 Tbl. butter to warm farro while cooking. Once cooked to desired texture, transfer to large mixing bowl and let cool to room temperature.
  2. Toss in yellow bell pepper, tomato and a cup of thawed frozen peas
  3. Drizzle juice of 1/2 lemon and 2 Tbl. olive oil
  4. Season with salt and pepper to taste
  5. Add more lemon juice and olive oil if needed, as well as salt and pepper
  6. Serve room temperature

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