From ea457cdd6c77ee54792b11c9248dbdbca5daa133 Mon Sep 17 00:00:00 2001 From: Laurel Dodgen Date: Sun, 30 Apr 2023 22:30:25 -0700 Subject: [PATCH] Add new recipe "Farro and Pine Nut Tabbouleh". --- recipes/farro_and_pine_nut_tabbouleh.mdwn | 36 +++++++++++++++++++++++ 1 file changed, 36 insertions(+) create mode 100644 recipes/farro_and_pine_nut_tabbouleh.mdwn diff --git a/recipes/farro_and_pine_nut_tabbouleh.mdwn b/recipes/farro_and_pine_nut_tabbouleh.mdwn new file mode 100644 index 0000000..f2338cd --- /dev/null +++ b/recipes/farro_and_pine_nut_tabbouleh.mdwn @@ -0,0 +1,36 @@ +[[!meta title="Farro and Pine Nut Tabbouleh"]] + +1940 cal/recipe + +## Ingredients + ++ 2 tbsp pine nuts ++ 1 c uncooked farro ++ 2 c water ++ 3 med tomatoes, chopped ++ 1 med cucumber, chopped ++ 4 cloves garlic, finely diced ++ 1/2 small red onion, finely diced ++ 1 bunch fresh parsley, chopped ++ 1/2 small jalapeno, seeded and finely diced ++ 1 15-oz can chickpeas ++ 4 tbsp olive oil ++ 1/2 c lemon juice ++ 2 tsp salt ++ 3/4 tsp pepper + +## Directions + ++ Heat oven to 350 F. ++ Toast pine nuts until lightly browned, about 6 min. ++ Rinse farro and place in measured water in a covered, large pot. ++ Bring water to a boil and then simmer for 20 min or until farro is cooked. ++ Combine tomato, cucumber, garlic, onion, parsley, jalapeno, and chickpeas. ++ Whisk together oil, lemon juice, salt, and pepper. ++ Add all ingredients to cooked and cooled farro and stir well. + +## Note + +Let sit overnight in fridge for best flavor. + +[[!tag farro cucumber chickpea jalapeno]] -- 2.39.5