Farro Dolmas Salad

"No stuffing of grape leaves involved with this cheater's version of dolmas/dolmades. From the January 2011 issue of Sunset Magazine. Serve at room temperature in spring/summer and warm in the colder months. I added barberries/zareshk for flavor and color contrast. Note: because I added the barberries, the chili flakes were omitted."
 
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Ready In:
48mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Pick over the farro for any debris then rinse well; drain.
  • Simmer farro in a medium saucepan with 3 cups of water (can use broth if you prefer-I used a salt-free vegetable broth), until tender approximately 25 minutes. Drain.
  • Toss the farro with the remaining ingredients.
  • Can be served warm or at room temperature. Read recipe intro.
  • Cooking time includes cooking the farro and toasting the walnuts.

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