Farro and Pecan Tabbouleh
Loaded with nutritious ingredients and flavor, this hearty salad can easily be served for lunch or dinner, or as a side dish.
Ingredients
- 1 cup farro
- 2 1/2 cups water
- 1/2 teaspoon plus 1 teaspoon Kosher salt, divided
- 1 cup chopped parsley
- 1/2 seedless cucumber, chopped
- 5 ounces cherry tomatoes, halved
- 1 red bell pepper, diced
- 3/4 cup pecan pieces
- 2 lemons, juiced
- 3 tablespoons olive oil or pecan oil
- 1/2 teaspoon cracked black pepper
Instructions
- Add farro, water, and 1/2 teaspoon of salt to a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Simmer farro for 20 to 25 minutes or until farro is tender. Fluff with a fork and transfer to a large bowl.
- Add chopped parsley, cucumber, cherry tomatoes, bell pepper, and pecans and toss. Drizzle tabouleh with lemon juice, olive oil, salt and pepper and toss until evenly mixed. Adjust seasonings to taste.
- Serve immediately or chill to serve cold.
Nutrition facts
Calories
230Fat
13gSat Fat
1.5gSodium
370mgCarbs
23gFiber
6gProtein
5gMeet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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