Every week, part of my cooking routine is to come up with some new delicious meal that a) lasts all day b) doesn't require heating c) tastes really good. This is because two days a week, my wife heads straight from work to school so dinner needs to be scarfable on the run. It's a good challenge and keeps me creative.
Hearty salads with farro, quinoa, and other robust grains are usually the answer. A regular favorite is to roast a whole bunch of vegetables, then toss them with the grains. But this recipe with white beans is probably my favorite farro salad yet.
The creamy beans play a huge role in that, along with the sweet tender leeks and fresh parsley. But it's the chunks of salty, citrusy preserved lemon, a condiment often used in Moroccan cooking, that really takes this salad to the next level. That said, you could easily omit it for great results anyway.
- Active time: 30
- Total time:40
- 1 cup farro
- 2 tablespoons olive oil
- 1 leek, split lengthwise and thinly sliced
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- 1 can cannelini beans, drained and rinsed
- 2-3 tablespoons diced preserved lemon, or juice of 1/2 fresh lemon
- Salt and pepper
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.
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.
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.