Farro Verde with Feta and Olives
Farro Verde with Feta and Olives is a hearty and flavorful dish that combines the nutty texture of farro with the refreshing crunch of celery and fennel, the briny goodness of Castelvetrano olives, and the tanginess of feta cheese. Enhanced with fresh herbs and a splash of lemon juice, this dish is both satisfying and nutritious, perfect as a side or a light main course.
Ingredients
- 3 cups water
- Kosher salt , to taste
- 1½ cups farro verde
- 2 tbsps olive oil
- ½ cup celery , diced, leaves reserved for garnish
- ½ cup fennel , diced, fennel fronds reserved for garnish
- ¼ cup red onion , diced
- ½ tsp freshly ground black pepper
- ½ cup pitted Castelvetrano olives , quartered
- 2 tbsps parsley , roughly chopped
- 1 tbsp thyme leaves
- Lemon juice , to taste
- 2 tbsps crumbled feta cheese , for garnish
WINE PAIRING
- Muscadet
Instructions
- BRING the water and salt to a boil over high heat in small saucepan, add the farro verde and bring the mixture to a boil. Reduce the heat to low, cover the pan partially with a lid and simmer until the farro verde is tender, 15 to 20 minutes.
- HEAT oil over medium heat in a large sauté pan, while farro is cooking. Add the celery, fennel and red onion, and cook until tender, 7 to 9 minutes.
- ADD the cooked farro verde to the sauté pan along with the black pepper, olives and herbs. Season the farro verde mixture with salt and lemon juice. Transfer the farro verde to a serving platter and garnish with the feta cheese, celery leaves and fennel fronds, then serve.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 450mgPotassium: 200mgFiber: 6gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg
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