• Cooking Time:
  • Servings:
  • Preparation Time:


I adapted this recipe from Nancy Harmon Jenkins cookbook Cucina Del Sole last night for dinner along with roast turkey breast and a green salad with fresh herbs. Very nurturing!


  • 1 1/2 C. farro
  • sea salt
  • 1 small red onion, sliced thinly
  • 1 med. tomato chopped or a handful of cherry tomatoes halved
  • 1/2 C. coarsely chopped fennel (be generous)
  • 1/4 C. Italian parsley chopped coarsely
  • 1/4 C. thinly sliced celery
  • 2 jalapeños seeded and minced
  • zest of 1/2 lemon (organic)
  • 3-4 T. extra-virgin olive oil
  • 2 T. fresh lemon juice or to taste(I used more than called for)


  • Rinse the farro under running water,drain and transfer to a pan.
  • Cover with water an inch over the grain.
  • Add a good pinch of salt.
  • Bring to a simmer, cover and cook for 40-60 minutes or until the farro is tender but al dente.
  • Drain and transfer to serving bowl.
  • Add the vegetables and parsley.
  • Mix.
  • Dress with the oil and lemon juice and let sit so the flavors can get to know each other.
  • Serve.

Categories: Pasta  Pasta  Salad  Side Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved