Farro, White Bean, And Preserved Lemon Salad Recipe

1. 1

   In a medium pot, cover farro with cold water, season with salt, and bring to a boil over high heat. Reduce heat to a simmer and cook until tender, about 30 minutes. Drain and return to its pot.

2. 2

   In the meantime, heat the olive oil over medium heat in a large skillet until shimmering. Add leeks and cook, stirring occassionally, until beginning to soften, about 10 minutes. Add garlic and continue cooking until leeks are completely tender.

3. 3

   Stir in beans, parsley, and preserved lemon, then transfer the entire mixture to the pot with the farro. Stir well to combine, season to taste with salt and pepper, and serve warm.

* Per serving · 4 servings · Values may vary.

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