Farro With Scallion, Purslane and Walnuts

Photo: Taylor Davies

Ingredients

2 cups whole farro

1 bunch bunch scallions sliced

1 cup parsley leaves

1/2 cup purslane leaves

cup mint

cup chopped walnuts, toasted

2 tablespoons lemon juice

cup olive oil

2 tablespoons sherry vinegar or vinegar of your choice

Preparation

Soak farro overnight.

Like cooking pasta, boil farro in plenty of salted water with bay leaves until tender, (about an hour). Drain, pour out onto a sheet tray to cool to room temperature. Add farro to a bowl with scallions, parsley, purslane, mint, walnuts lemon juice, olive oil and vinegar and toss.

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About

We suggest using Blue Bird Brand Farro. Serve with Braised Elk Shoulder, see recipe on Foodista.
This is a unique recipe that was specifically created for a Foraged and Found One Pot Dinner on June 15, 2009 by Christina Choi, from Forage and Found Edibles, Michael Hebb and Conor Donahue of One Pot.