Summer Pea, Watermelon and Farro SaladFarro is a hearty, chewy grain that the ancient Romans cultivated. It’s now available in many grocery stores, in the rice and grains aisle. If you can’t find farro, use wheat berries instead. Serve this tasty dish in place of traditional pasta or potato salads.
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 of a pound unshelled)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup cubed, seeded watermelon
• 1 cup coarsely chopped flat-leaf parsley
• 1/3 cup (1½ ounces) fresh pecorino Romano cheese,
1. Place farro in a large saucepan and cover with water to 2 inches above the farro. Bring to a boil, then cover, reduce the heat, and simmer for 23 minutes. The grains should still retain some chew.
2. Add green peas to pan with farro and cook for 2 minutes until the peas are crisp-tender. Drain and rinse the farro/pea mixture with cold water to stop the cooking process. Drain well.
3. Combine the farro mixture, salt and pepper in a large bowl. Gently stir in the watermelon and parsley, tossing carefully to combine but not break up the watermelon cubes.
4. Top the salad with cheese before serving
Yield: 4 servings (1 cup per serving)
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