Summer Tabouli with Farro

Summer Tabouli with Farro

Reprinted with permission from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, and More by Maria Speck (Ten Speed Press, 2011). Copyright © 2011 by Maria Speck.

Serves 4 to 6

Mild-tasting farro, an ancient wheat variety, stands in for bulgur in this refreshing tabouli, a riff on the classic Middle Eastern salad.
Be sure to choose sweet vine-ripened tomatoes from a farmers' market or your garden. Like my Greek mom, I chop the parsley quite coarsely — it adds a nice rustic touch. Bring this to a summer barbecue, where you can pair it with grilled fish drizzled with lemon juice, or with beef kebabs. For a simple vegetarian meal, top the tabouli with a handful of good-quality feta or Greek manouri cheese.

2 cups water
1 cup farro
2-inch sprig rosemary, or 1/2 teaspoon dried (optional)

Tabouli and to Finish:
2 cups coarsely chopped tomatoes (3/4 pound)
1 cup loosely packed chopped flat-leaf parsley leaves
1/2 cup finely chopped red onion
3/4 teaspoon minced hot green chile (optional)
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

1. To prepare the farro, bring the water, farro, and rosemary to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy, 20 to 25 minutes. Remove the rosemary sprig, drain any remaining liquid, and transfer the farro to a large serving bowl to cool.

2. Once the farro has cooled, make the tabouli by adding the tomatoes, parsley, onion, and chile to the serving bowl. In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper. Taste and adjust the seasoning.

3. To finish, pour the dressing over the tabouli and toss to combine. Set aside for 10 minutes for the flavors to mingle, and serve.