Farro, White Bean, And Preserved Lemon Salad Recipe

• 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

1. 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.
2. 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.
3. 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.

farro, olive oil, clove garlic, parsley, cannelini beans, preserved lemon, salt

Taken from www.seriouseats.com/recipes/2011/03/farro-white-bean-and-preserved-lemon-salad.html (may not work)