Name: Farro Verde with Feta and Olives
Total time: 25 min
Yield: 4 - 6 servings
Ingredients: 3 cups water; Kosher salt (, to taste); 1½ cups farro verde; 2 tbsps olive oil; ½ cup celery (, diced, leaves reserved for garnish); ½ cup fennel (, diced, fennel fronds reserved for garnish); ¼ cup red onion (, diced); ½ tsp freshly ground black pepper; ½ cup pitted Castelvetrano olives (, quartered); 2 tbsps parsley (, roughly chopped); 1 tbsp thyme leaves; Lemon juice (, to taste); 2 tbsps crumbled feta cheese (, for garnish); Muscadet

Farro Verde with Feta and Olives

Servings	Prep Time
4 - 6servings	15minutes, plus cooling and resting time

Cook Time

25minutes

Servings	Prep Time
4 - 6servings	15minutes, plus cooling and resting time

Cook Time

25minutes

Ingredients

3cups water
Kosher salt, to taste
1½cups farro verde
2tbsps olive oil
½cup celery, diced, leaves reserved for garnish
½cup fennel, diced, fennel fronds reserved for garnish
¼cup red onion, diced
½tsp freshly ground black pepper
½cup pitted Castelvetrano olives, quartered
2tbsps parsley, roughly chopped
1tbsp thyme leaves
Lemon juice, to taste
2tbsps crumbled feta cheese, for garnish

WINE PAIRING

Muscadet

Instructions

BRING the water and salt to a boil over high heat in small saucepan, add the farro verde and bring the mixture to a boil. Reduce the heat to low, cover the pan partially with a lid and simmer until the farro verde is tender, 15 to 20 minutes.
HEAT oil over medium heat in a large sauté pan, while farro is cooking. Add the celery, fennel and red onion, and cook until tender, 7 to 9 minutes.
ADD the cooked farro verde to the sauté pan along with the black pepper, olives and herbs. Season the farro verde mixture with salt and lemon juice. Transfer the farro verde to a serving platter and garnish with the feta cheese, celery leaves and fennel fronds, then serve.