Farro Salad With Peas and Leeks
- 1 cup farro, soaked for one hour in water to cover and drained
- 2 cups water
- Salt
- 2 baby leeks (or 1 regular leek), white and light green parts only
- 1 pound peas, shelled (or 1 cup frozen peas)
- 3 tablespoons extra virgin olive oil, divided
- 1/4 cup plain Greek-style yogurt
- Juice of half a lemon
- Freshly ground black pepper
- 1 1/2 tablespoons coarsely chopped tarragon leaves
- This recipe is vegetarian
- Produce
- Baby leeks (2)
- Lemon, Juice of (1/2)
- Peas (1 pound)
- Tarragon, leaves (1 1/2 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil, extra virgin (3 tablespoons)
- Salt (1)
- Pasta & Grains
- Farro (1 cup)
- Drinks
- Water (2 cups)
- Dairy
- Greek-style yogurt, plain (1/4 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published June 1, 2011 (1 year ago).
6 people saved this recipe.
