Farro with Kalamata Olives
- 2 tablespoons olive oil
- 1/2 red onion, chopped
- 3 garlic cloves, thinly sliced
- 1 1/2 cup farro
- 1 bay leaf
- 4 cups water
- 1 tablespoon preserved lemon, chopped
- 1/4 cup tomatoes, diced
- 2 tablespoons chives, chopped
- 2 tablespoons basil, fresh
- 1/4 cup Kalamata olives, pitted and chopped
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1/4 cup canned chickpeas, rinsed and drained
- This recipe is vegan
- Produce
- Basil, fresh (2 tablespoons)
- Bay leaf (1)
- Chickpeas, canned (1/4 cup)
- Chives (2 tablespoons)
- Preserved lemon (1 tablespoon)
- Red onion (1/2)
- Tomatoes (1/4 cup)
- Condiments
- Kalamata olives, pitted and chopped (1/4 cup)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil (2 tablespoons)
- Olive oil, extra virgin (1 tablespoon)
- Salt (1 teaspoon)
- Pasta & Grains
- Farro (1 1/2 cup)
- Drinks
- Water (4 cups)
Preparation
Read recipe preparation on foodrepublic.com
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Published May 19, 2011 (1 year ago).
2 people saved this recipe.
