Best Farro And Pine Nut Tabbouleh Recipes

Farro Tabbouleh image

Provided by Kim's Cooking Now

Time 3h40m

Yield 4

Number Of Ingredients 11

¾ cup water
¼ cup farro
1 cup firmly packed fresh parsley leaves
¼ cup fresh mint
¼ cup finely chopped red onion
½ cup finely diced tomato, seeds removed
½ cup finely diced English cucumber
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
Combine parsley and mint in the bowl of a food processor; process until finely chopped. Transfer to a bowl. Add farro, onion, tomato, cucumber, olive oil, lemon juice, salt, and pepper; toss lightly. Refrigerate for 3 to 4 hours before serving.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 12.1 g, Fat 3.9 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 302.7 mg, Sugar 1.5 g

Farro Tabbouleh with Feta image

Provided by Ina Garten

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 11

2 1/2 cups pearled farro (1 pound)
Kosher salt and freshly ground black pepper
2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced
1 (15-ounce) can chickpeas, drained and rinsed
8 scallions, green and white parts, thinly sliced diagonally
1 1/2 cups chopped fresh parsley (2 bunches)
1 cup julienned fresh mint leaves (2 bunches)
1 cup good olive oil
1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
12 ounces feta, 1/2-inch diced (not crumbled!)
3/4 cup pitted Kalamata olives, drained

Steps:

Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.

Farro and Pine Nut Tabbouleh image

Provided by Merritt Watts

Yield Makes 4 servings

Number Of Ingredients 11

1 cup farro (found at gourmet stores)
2 large heirloom tomatoes
1 small cucumber
1 clove garlic, finely chopped
1/2 small red onion, cut into 1/2-inch pieces
2 tablespoons pine nuts
1 cup canned chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil
Juice from 1 lemon
3/4 cup chopped fresh parsley
1/2 small jalapeño chile, seeded and finely chopped

Steps:

Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.