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Ingredients

  • 2 ounces slivered almonds
  • 1 1/2 cups water
  • 1/3 cup farro
  • 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen, thawed shelled edamame or frozen green peas, thawed
  • 1 cup fresh or frozen, thawed shelled edamame or frozen green peas, thawed
  • 1/3 cup diced red onion
  • 1/4 cup extra-virgin olive oil
  • Grated rind and juice of 1 large lemon
  • 2 teaspoons Dijon coarse-grain mustard
  • 1 medium garlic clove, minced
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon dried red pepper flakes, optional
  • 1 cup chopped fresh cilantro

DIRECTIONS

      1. Heat a medium saucepan over medium-high heat. Add almonds and cook two minutes or until beginning to lightly brown, stirring frequently. Remove from saucepan and set aside on separate plate.
      2. Add water to saucepan, bring to a boil over high heat, stir in farro, reduce heat to medium-low, cover and simmer for 15 minutes or until just tender. Drain in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid.
      3. Meanwhile, combine remaining ingredients, except cilantro, in a medium bowl. Stir in drained farro and cilantro and mix until blended.
      4. Serves 8.
      5. Note: For an even fresher flavor, add one cup diced cucumber.
      6. Recipe courtesy Almond Board of California