Red, White & Green SaladWho needs macaroni salad when you can have all these flavors instead? Serve this at room temperature or chilled and watch it disappear. Notes: Farro can usually be found on same shelf as couscous, quinoa and rice. Substitute frozen peas for fresh, but don’t thaw them before using in step 2.
Total Fat: 4.2g
Saturated fat: 1.9g
Monounsaturated fat: 0.9g
Polyunsaturated fat: 0.2g
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1 cup uncooked farro or wheat berries
1 cup shelled green peas (about ¾ pound unshelled)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup cubed seeded watermelon
1 cup coarsely chopped fresh flat-leaf parsley
⅓ cup (1½ ounces) shaved fresh pecorino Romano cheese
1. Place farro in a large saucepan. Cover with water to 2 inches above grains. Bring to a boil, then cover, reduce heat, and simmer for 23 minutes or until desired degree of doneness. (Farro should be slightly firm with a chewy texture.)
2. Add green peas to farro in the saucepan and cook for 2 minutes or until peas are crisp-tender. Drain and rinse farro mixture with cold water, then drain well.
3. Place farro mixture in a large bowl. Mix in salt and pepper, then add watermelon cubes and chopped parsley. Toss gently to combine.
4. Top with Romano cheese before serving.
Serves 4 (1 cup each)
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