Verde Farro Salad (gf, v)

This is a healthy lunch that's great fro making on the weekend and having for the work week. The farro, a hearty whole grain will really fill you up, while the zingy seasoning will excite your taste buds in the middle of a long work day.

• 1 cup farro, rinsed
• 2 cups water (more if cooking on the stove)
• 1 can garbanzo beans/chick peas, drained and rinsed
• 3 large tomatillos, husk removed and fruit rinsed, cubed (about 2 cups)
• 1 Tbsp lime juice
• 1/2 a preserved lemon 
• 1/2 Tbsp garlic
• 1/4 cup fresh cilantro
• 1-2 Tbsp olive oil
• fresh ground salt and pepper to taste

1. The farro can be made in one of two ways: stove top or rice cooker. To make it on the stove top, place the water and farro in a medium sauce pan, bring to a boil, reduce to a high simmer, cover and let cook for about 30 minutes. To prepare in a rice cooker, place water and farro in the cooker and turn it on (mine only has heat or cook, but some have more settings, if so use the brown rice setting) and let it do its thing. 
2. While farro is cooking, place remaining ingredients (except garbanzo beans) in a food processor and puree.
3. When farro is finished, drain any excess water and place in a medium bowl. Add in the garbanzo beans and the tomatillo puree. Stir together well. 
4. Chill for an hour or two. Makes 4 servings.