I tried the Farro with Preserved Lemon, Feta, Mint, and Hazelnuts that was posted

[lisainla]

recently by MoNJ - it was interesting, but needs "something" else to make it a winner for me.

It is too sweet for my tastebuds with the mint and pom molasses - it needs another savory note of I'm not sure what yet. I added the juice of a lemon to it, but is didn't perk it up in a way that I was looking for.



Farro with Preserved Lemon, Feta, Mint, and Hazelnuts

Recipe Summary

Recipe Servings: 10-12 portions

Recipe Preparation Time: 10 minutes

Recipe Cook Time: 30 minutes

Ingredients

4 cups farro

1 - 2 preserved lemons, seeded and diced

1/2 cup toasted chopped hazelnuts

14 cup chopped flat leaf parsely

1/4 cup chopped mint

1/2 cup Lucini® Premium Select Extra Virgin Olive Oil®

1/4 cup pomegranate molasses

1/4 cup crumbled feta

Kosher salt and pepper to taste

Instructions

Add four cups of semi-pearled Farro to a large sauce pot and add 10 cups of salted water. Bring to a boil, reduce to a simmer, and cook about 20-30 minutes, until tender. Drain if necessary.

Combine farro with all other ingredients and season to taste.

Serve warm or cold.

Chef Julie Frans: The Palms, Essentia restaurant

sent by Luchini Olive oil

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=190941

 

[monj]

Thanks for test-driving smileys/smile.gif I don't have the preserved lemons

so I was holding out to do it right.
Maybe if I sub out the mint leaves for thyme leaves(?) not sure.
Will keep yoo posted. smileys/smile.gif

Thanks!
M

 

[lisainla]

Good idea - I also think it might work with some cilantro in there, and maybe some

garlic or green onion.