Greek Farro with Roasted Peppers

Farro is a hearty, nutty whole grain with roots in the Mediterranean. The night before you plan to cook a dish with farro, cover it with water in a bowl. Soaking the grains overnight will help decrease the cooking time. Tossed with roasted red peppers, olives, feta and fresh herbs, this Greek farro dish is perfect for a late summer party.

Serves 4

Heat the oven to 425ºF. Combine ½ cup uncooked farro and 1 ½ cups water in a pot and bring to a boil. Cover the pot and reduce heat to a simmer for about 30 minutes or until the grains are tender. Drain any excess water. While the farro cooks, dice 2 red bell peppers. In a large bowl, toss peppers with 1 Tb olive oil. Lay the peppers out on a lined sheet pan and roast for about 20 minutes until tender. In a small bowl, make a dressing with 1 Tb olive oil, the juice of 1 lemon, 2 tsp dried oregano, 1 small minced garlic clove and 1 tsp Dijon mustard. In the large bowl, combine the cooked farro and roasted peppers. Add ¼ cup sliced, pitted kalamata olives, ¼ cup chopped flat parsley, 4 ounces cubed feta and the dressing. Mix to combine. Season with salt and pepper to taste.

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