cucumber
dinner
farro
greek
greek yogurt
honey
lunch
walnuts
salad dressing
tomato
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Greek Farro Bowls

Greek Farro Bowls

3 Sheet Pan Dinners (+ a Dessert!): Moroccan-Style Chicken, Stic…

Rach + Denis Leary Honor International Firefighters' Day With a …

Bob Schneider Performs New Single "I Love This Life" From Upcomi…

How To Make Rach's Spicy Big Smack Burgers With Smoky Onions | R…

Rachael Serves Up Carnitas, Answers Viewer Questions + Delivers …

Rachael's Spicy Cannelloni + Budget-Friendly Home Improvement Ti…

We Asked a DIY Pro to Test This Liquid Alternative To Painter's …

We Test Mirror Effect Spray Paint That Claims To Turn Regular Gl…

Cinematographer Uses Drones To Rescue Animals Around The World |…

Daphne Oz's Secretly Healthy Chocolate Chip Cookies + Rach's Spr…

Drew Barrymore Dishes On Family Life + Dr. Jennifer Ashton Share…

Deals From Rue La La: Cooling Hypoallergenic Gel Fiber Pillows, …

Andrew McCarthy's Son Calls Weekend At Bernie's The Stupidest Mo…

How To Make Jambalaya-Style Pasta with Spicy Pork (or Chicken) a…

Bacon-Praline Macaroni and Cheese | The Twisted Soul Cookbook

Spicy Big Smack Burgers With Smoky Onions + Denis Leary & Rach T…

How To Make Tagliatelle with Fava and Herb Pesto | Rachael Ray

Sam Sifton's Meatball Salad | The New York Times Cooking No-Reci…

Stylist Stacy London Says Skinny Jeans Will Never Die—Here's Why

How To Make John's "Sundays With Mom" Champagne Cocktail | John …

Ingredients

For the dressing:
  • Zest and juice of 2 lemons
  • 2 large cloves garlic, grated or pasted
  • 2 tablespoons fresh oregano, finely chopped or 1 teaspoon dried oregano
  • 1 small fresh red chili, finely chopped or 1 teaspoon red chili flakes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1/2 cup EVOO – Extra Virgin Olive Oil
For the farro bowls:
  • 1 cup pearled farro
  • Salt
  • 1/2 seedless cucumber, chopped
  • 2 vine tomatoes, chopped
  • 4 scallions, both whites and greens thinly sliced on a bias
  • 1 small red onion, chopped
  • 1 cubanelle pepper, seeded and chopped
  • 1 red field pepper, seeded and chopped
  • 1 loosely packed cup mint, chopped
  • 1 loosely packed cup parsley tops, chopped
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 3/4 pound Greek feta, drained and crumbled
  • 1 cup pitted Kalamata olives, coarsely chopped
  • 8 to 10 drained pepperoncini, sliced
  • Pepper

Yield

Serves: 6

Preparation

Whisk up dressing ingredients in large mixing bowl and set aside.
 
In a saucepot, cover farro with 2 inches water, bring to a boil, season with salt and cook 20 minutes to al dente; drain.

 
Add farro, cucumber, tomatoes, scallions, red onion, peppers, mint, parsley, walnuts, feta, olives and pepperoncini to a mixing bowl. Add dressing and toss to combine. Season with salt and pepper to taste, and serve.