Farro, White Bean & Lemon Salad (gf, v)

This is a recipe I found over at Serious Eats, and created by Blake Royer, but its the recipe that turned me on to the greatness of the whole grain farro so I want to pass it on to you. I've made a few adjustments of my own, but the original recipe is here. This is another great make-ahead lunch.

Sorry, I forgot to take a photo of this one!

Ingredients:

• 1 cup farro, rinsed
• 2 Tbsp olive oil
• 2-3 leeks, split lengthwise and thinly sliced
• 1 Tbsp garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 can cannelini beans, drained and rinsed
• 1/2 a preserved meyer lemon, diced (or juice of half a lemon)
• fresh ground salt and pepper to taste

Directions:

1. In a medium sauce pan, place farro and cover with water (at least 2 cups). Bring to a boil, reduce to a simmer, and cover. Cook for about 30 minutes.
2. Meanwhile, in a large skillet over medium heat, warm the oil. Add the leeks and garlic, sauté until leeks are tender.
3. Stir into the skillet the remaining ingredients and warm. Reduce heat to low and cover until the farro is ready.
4. When farro is ready, drain any excess water, then add farro to the skillet. Stir ingredients together well. Serve warm. Makes 4 servings.