Farro Tabbouleh with Shrimp

 (serves 6-8)

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1 ¾ C farro

2 ½ C water

1 ½ t salt

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1 pint cherub tomatoes, quartered

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2 small English cucumbers, quartered, skin on

1 bunch green onions, finely chopped

1 bunch curly parsley, finely chopped

1 C feta cheese, crumbled

¼ C fresh mint, coarsely chopped

12-15 large shrimp, boiled and chopped

Zest of one small lemon

Juice from 2 lemons

1/3 C EVOO

S & P

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In a large sauce pan, place farro, water and salt. Bring to a boil. Lower heat, cover and simmer for an additional 10-12 minutes. There may be some water remaining. That’s fine. Just taste the farro. It should be “toothy” not “gooey”. Drain in a colander and spread cooked farro onto a cookie sheet for cooling. In a large bowl, add cooled farro and remaining ingredients. Adjust seasoning with salt and pepper. I like lots of mint. Don’t be shy on that one.

 

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