Farro, White Bean, and Preserved Lemon Salad
- 1 cup farro
- 2 tablespoons olive oil
- 1 leek, split lengthwise and thinly sliced
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- 1 can cannelini beans, drained and rinsed
- 2-3 tablespoons diced preserved lemon, or juice of 1/2 fresh lemon
- Salt and pepper
- This recipe is vegan
- Produce
- Cannelini beans (1 can)
- Garlic (1 clove)
- Leek (1)
- Parsley (1/4 cup)
- Preserved lemon (2 tablespoons)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Farro (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 16, 2011 (1 year ago).
7 people saved this recipe.
