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Italian Easy: Farro Salad with Lentils, Beans and Oven Roasted Vegetables

Farro has a slightly nutty taste and a tender al dente texture that makes it ideal for salads. [Photograph: Deborah Mele]

Note: When cooking grains or dried beans, I find it easiest to cook the entire package and then use what I need in my recipe, and freeze the rest to use later. Neither semi-perlato farro or lentils require presoaking as some other whole grains or larger dried beans do. To cook both the farro and lentils, place a package of either in a large pot and cover with cool water by an inch or two and bring to a boil. Reduce the heat, and slowly simmer for about 20 to 25 minutes or until al dente, then drain if needed.

Though I included farro, lentils, and some small white beans in this salad, feel free to use all farro, or any combination thereof, so long as you end up with 12 cups total. This salad stores really well, and actually improves in flavor if prepared ahead. Simply store covered in the refrigerator, then allow to come to room temperature again before serving.

About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele.

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