Photo: Yuhnee Kim; Styling: Karen Shinto
YieldsServes 8Total Time40 mins
Just as good as traditional stuffed grape leaves, but lots faster, and made with whole grains.

How to Make It

Step 1
1

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.

Step 2
2

Note: Nutritional analysis is per 1/2-cup serving.

Ingredients

 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)

Directions

Step 1
1

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.

Step 2
2

Note: Nutritional analysis is per 1/2-cup serving.

Farro Dolmas Salad