Procedures

1. 1

   In a large pot, bring 6 cups salted water to a boil. Add farro to water. Reduce to a simmer and cook, covered, until farro is tender but not mushy, about 30 minutes. Drain.

2. 2

   While farro is cooking, heat one tablespoon of olive oil over medium high heat. Add garlic and saute until golden, about 30 seconds. Add spinach and cook until wilted, about 3 minutes.

3. 3

   In a large bowl, combine farro and cannellini beans. Add spinach, garlic, and oil from the saute pan and stir to combine. Mix in feta.

4. 4

   In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, and lemon zest.

5. 5

   Pour vinaigrette over farro. Toss to coat. Stir in parsley and season with salt and pepper to taste.