June 27, 2012
Thanks to Local Roots NYC CSA for posting this recipe from Kitchn. Here is my adapted version of it. Clearly, I’m on a lemon yogurt kick. I made the farro a day in advance to cut the prep time tonight. With that prep out of the way, the salad took me about 15 minutes to make.
- 1 cup farro
- 2 cups water
- 1/2 pound peas, shelled
- 2 baby leeks, white and light green parts only, thoroughly washed (I like to soak it them in a bowl of water a few times)
- 3 tablespoons plain yogurt (I used Stonyfield Organic Low Fat)
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- black pepper
1. Soak the farro in water for 30 minutes. Then, rinse and strain. Bring farro, 2 cups water, and salt to a boil. Then, reduce heat to a simmer, cover, and cook until water is absorbed and farro seems to be a good consistency. (I just keep tasting it to see if it is the right chewiness for me, which last night was about 30 minutes). Then, spread the grains out on a rimmed baking sheet and allow to dry for an hour or so, stirring once or twice so the grains dry all around. You can store the farro overnight in an airtight container.
2. Prepare a small bowl of ice water. Boil water in a small pot, and add peas. After 30 seconds, remove peas with a slotted spoon and immerse in cold water to stop the cooking process. Drain peas.
3. Slice leeks in half lengthwise, and then chop into 1/2 inch pieces. Saute leeks in 1 tablespoon of olive oil until soft.
4. Prepare dressing in a large bowl: whisk yogurt, remaining olive oil, lemon juice, and a some freshly ground black pepper.
5. Add farro, peas, and leeks to the dressing, and stir to coat. Enjoy!