Name: Farro and Pecan Tabbouleh
Ingredients: 1 cup farro; 2 ½ cups water; ½ tsp plus 1 teaspoon Kosher salt, divided; 1 cup chopped parsley; ½ seedless cucumber, chopped; 5 oz cherry tomatoes, halved; 1 red bell pepper, diced; ¾ cup pecan pieces; 2 lemons, juiced; 3 tbsp olive oil or pecan oil; ½ tsp cracked black pepper

Submitted by: The American Pecan Council

By American Pecans

Loaded with nutritious ingredients and flavor, this hearty salad can easily be served for lunch or dinner, or as a side dish.

1 cup farro

2 ½ cups water

½ tsp plus 1 teaspoon Kosher salt, divided

1 cup chopped parsley

½ seedless cucumber, chopped

5 oz cherry tomatoes, halved

1 red bell pepper, diced

¾ cup pecan pieces

2 lemons, juiced

3 tbsp olive oil or pecan oil

½ tsp cracked black pepper

Add farro, water, and 1/2 teaspoon of salt to a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Simmer farro for 20 to 25 minutes or until farro is tender. Fluff with a fork and transfer to a large bowl.

Add chopped parsley, cucumber, cherry tomatoes, bell pepper, and pecans and toss. Drizzle tabouleh with lemon juice, olive oil, salt and pepper and toss until evenly mixed. Adjust seasonings to taste.

Serve immediately or chill to serve cold.

CategoryPecans, Side dish