Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 6 (serving size: 3/4 to 1 cup)
Photo: Iain Bagwell; Prop Styling: Kay E. Clarke; Food Styling Katelyn Hardwick

How to Make It

Bring a large pot of salted water to a boilover high. Add 1 1/2 cups uncooked farro,and cook, stirring occasionally, until tender,about 15 minutes. Drain well in a finewire-mesh strainer, and rinse under coldwater. Shake to remove excess water, andtransfer farro to a medium bowl. Stir in 1/2cup toasted chopped pecans, 1/2 cup driedcherries, 1/3 cup chopped scallions, 1/4 cupchopped fresh flat-leaf parsley, 2 tablespoonsfresh lemon juice, 2 tablespoonsolive oil, and 1/4 teaspoon each of koshersalt and black pepper. Fold in 1/2 cupcrumbled feta cheese. Enjoy at roomtemperature or chilled.