Servings | 4 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 25-30 Minutes |
Total Time | 35-40 Minutes |
Difficulty | Easy |
Main Ingredient | Farro; Peas; Watermelon |
Category | Rice & Grains; Vegetables; Fruit |
Meal | Lunch; Dinner; Snack |
Type | Side Dish |
Subtype | Salad |
Cuisine | American |
Cook Method | Boiling |
Diet |
1 cup uncooked farro
1 cup shelled green peas
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup watermelon, cubed and seeded
1 cup fresh flat-leaf parsley, coarsely chopped
1/3 cup (1 1/2 ounces) shaved fresh pecorino Romano cheese
Add the farro to a large saucepan. Add water until the water level is approximately 2 inches above the farro. Heat the saucepan over medium-high heat until the water begins to boil. Reduce the heat, cover, and allow the farro to simmer to simmer until becomes tender (20-25 minutes).
Add peas to the saucepan, and cook on low heat until tender (less than 5 minutes). Pour the farro and pea mixture into a colander, run under cold water, then allow the mixture to drain.
Transfer the farro mixture to a large bowl and add salt and pepper. Add the watermelon and parsley to the farro mixture, tossing gently to mix. Top the salad with Romano cheese and serve immediately.
Calories: 188 cal
Total fat: 4g
Saturated fat: 2g
Monounsaturated fat: <1g
Polyunsaturated fat: <1g
Cholesterol: 11mg
Sodium: 433mg
Carbohydrate: 36g
Fiber: 6g
Protein: 10g
Calcium: 146mg
Iron: 2mg