Reprinted with permission from the publisher, Oxmoor House, from Cooking Light Pick Fresh Cookbook by Cooking Light. Copyright 2013.
|1 cup uncooked farro or wheat berries||1 cup cubed seeded watermelon|
|1 cup shelled green peas (about 3/4 pound unshelled)||1 cup coarsely chopped fresh flat-leaf parsley|
|1/2 teaspoon salt||1/3 cup shaved fresh pecorino Romano cheese|
|1/4 teaspoon freshly ground black pepper|
Place farro in a large saucepan, and cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer for 23 minutes or until desired degree of doneness. •Add green peas to pan with farro, and cook for 2 minutes or until crisp-tender. Drain and rinse farro mixture with cold water; drain.
Combine farro mixture, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Add the watermelon cubes and 1 cup chopped parsley, and toss gently to combine. Top salad with Romano cheese.
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