1 cup farro
1/3 cup dried currants, soaked in hot water to soften, then drained
1/2 cup walnuts, toasted and chopped
5 preserved grape leaves, patted dry and chopped
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon kosher salt
Red chile flakes (optional)
Pick over farro for any debris, then rinse. Simmer farro in a medium saucepan with 3 cups water until tender, 25 minutes; drain. Toss with remaining ingredients. Serve warm or at room temperature.
Note: Nutritional analysis is per 1/2-cup serving.