Farro with Preserved Lemon, Feta, Mint, and Hazelnuts

If you're looking for a great grain dish that can serve as either a tasty vegetarian entree or a smaller portioned appetizer before the main course, this farro dish will deliver a fresh new flavor while highlighting your favorite Italian extra virgin olive oil. If you're not familiar with farro already, it's a grain blend with a long history in the ancient world, and it's been preserved in a few regions as part of the culture since then. It's starting to get attention internationally, and since it's made of a specific blend of wheat varieties, it uses a grain that's already in wide production.

Sweet and Savory Gourmet Italian Ingredients

The recipe calls for a blend of sweet and savory gourmet Italian ingredients, and it all prepares in a little less than forty-five minutes, making it easy to put together alone or as part of a larger meal. It's designed to serve 10-12 as a side. You'll get the best results from the best ingredients, so remember to choose carefully and to make sure you have your favorite premium organic extra virgin olive oil from Lucini Italia Co.

Recipe Summary

Recipe Servings: 10-12 portions Recipe Preparation Time: 10 minutes Recipe Cook Time: 30 minutes

Ingredients

4 cups farro 1 - 2 preserved lemons, seeded and diced 1/2 cup toasted chopped hazelnuts 1/4 cup chopped flat leaf parsely 1/4 cup chopped mint 1/2 cup Lucini® Premium Select Extra Virgin Olive Oil® 1/4 cup pomegranate molasses 1/4 cup crumbled feta Kosher salt and pepper to taste

Instructions

Add four cups of semi-pearled Farro to a large sauce pot and add 10 cups of salted water. Bring to a boil, reduce to a simmer, and cook about 20-30 minutes, until tender. Drain if necessary. Combine farro with all other ingredients and season to taste. Serve warm or cold. Add a twist to your next get-together with Essensia Restaurant's Creative Director Julie Frans fresh take on an ancient grain: farro. Grano farro has been used in Ancient Italian cuisines for thousands of years. Here, Chef Julie Frans kicks it up a notch with tangy preserved lemon and rich feta - making this the perfect side dish to a grilled steak or fish.