Farro Dolmas Salad

• 1 cup cracked farro
• 13 cup dried currant, soaked in hot water to soften, then drained (or half currants and half barberries)
• 12 cup walnuts, toasted then coarsely chopped
• 5 preserved grape leaves, patted dry then chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 14 teaspoon kosher salt
• 14 teaspoon fresh grated black pepper
• red chili pepper flakes (optional)

1. Pick over the farro for any debris then rinse well; drain.
2. Simmer farro in a medium saucepan with 3 cups of water (can use broth if you prefer-I used a salt-free vegetable broth), until tender approximately 25 minutes.
3. Drain.
4. Toss the farro with the remaining ingredients.
5. Can be served warm or at room temperature.
6. Read recipe intro.
7. Cooking time includes cooking the farro and toasting the walnuts.

currant, walnuts, grape, extra virgin olive oil, lemon juice, kosher salt, black pepper, red chili pepper

Taken from www.food.com/recipe/farro-dolmas-salad-462652 (may not work)