Total Calories: 114
1 Bring 6 cups of water to a boil. Add salt to taste, then the farro. Reduce the heat to a simmer and cook until the farro is tender yet still chewy, about 15 to 30 minutes. (Cooking time can vary start tasting after 15 minutes.) Drain well.
2 In a large bowl, combine the farro, carrots, celery, and mint. In a small bowl, mix together the olive oil, lemon juice, and pepper. Pour the dressing over the salad and toss well. Taste and adjust seasoning. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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