Greek Farro Bowls

by Rachael Ray Show Staff 9:00 AM, July 20, 2016

Aired July 20, 2016

Serves 6

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

1 cup pearled farro
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


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.