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      Title: Farro & Pine Nut Tabbouleh
 Categories: Salads, Grains, Nuts, Squash, Chiles
      Yield: 4 Servings
 
      1 c  Farro
      2 lg Heirloom tomatoes
      1 sm Cucumber
      1 cl Garlic; fine chopped
    1/2 sm Red onion; in 1/2" pieces
      2 tb Pine nuts
      1 c  Canned chickpeas;
           - rinsed, drained
      3 tb Extra-virgin olive oil
      1    Lemon; juice of
    3/4 c  Fresh parsley; chopped
    1/2 sm Jalapeño chile;
           - seeded, fine chopped
 
  Heat oven to 350°F/175°C.
  
  Cook farro as directed on package; set aside. Halve tomatoes. Scoop
  out and discard inner meat and seeds. Cut tomatoes in 1/4" pieces
  and place in a bowl. Peel cucumber, halve lengthwise and scoop out
  seedy center. Cut cucumber in 1/4" pieces; add to tomatoes. Add
  garlic and onion. Toast pine nuts on a baking sheet in oven until
  slightly browned, about 6 minutes. Transfer to bowl. Add cooled
  farro, chickpeas, oil, lemon juice, parsley, and jalapeño; stir to
  combine. Season with salt & pepper and stir again. Marinate at room
  temperature about 20 minutes before serving.
  
  Recipe by Merritt Watts & Max Mackissock

  Recipe FROM: The Squeaky Bean in Denver, CO
  Recipe FROM: Self, Jul 2010
  
  Formatted by: Dave Drum, Aug 26, 2010
  
  Uncle Dirty Dave's Archives
 
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