This is a really nice summer dinner inspired by Food and Wine. The flavors of mint and feta go surprisingly well together and are very refreshing. Farro is a great alternative to rice or quinoa to mix it up a little bit. I love the leftovers tossed into a salad for lunch the next day.
Serves 3
Ingredients:
1 large chicken breast, cubed
1 1/2 cups farro
1 1/2 cups peas, thawed if frozen
1/2 onion, diced
1 clove garlic, minced
1 tablespoon olive oil
salt and pepper
1/4 cup lemon juice
1/2 cup feta cheese, crumbled
1/2 cup fresh mint, minced
1 1/2 teaspoons fresh oregano, chopped
Preparation:
1. Boil 2 cups of water. Simmer over moderately low heat until the farro is al dente, about 25 minutes.
2. Heat 1 tablespoon olive oil. Add the garlic and onions to the saucepan and sauté for a few minutes.
3. Add chicken and cook through. Season with salt and pepper.
4. Add peas and lemon juice. Cook until peas are heated.
5. Fold in the feta, mint and oregano, season the salad with salt and pepper and serve warm.
Serves 3
Ingredients:
1 large chicken breast, cubed
1 1/2 cups farro
1 1/2 cups peas, thawed if frozen
1/2 onion, diced
1 clove garlic, minced
1 tablespoon olive oil
salt and pepper
1/4 cup lemon juice
1/2 cup feta cheese, crumbled
1/2 cup fresh mint, minced
1 1/2 teaspoons fresh oregano, chopped
Preparation:
1. Boil 2 cups of water. Simmer over moderately low heat until the farro is al dente, about 25 minutes.
2. Heat 1 tablespoon olive oil. Add the garlic and onions to the saucepan and sauté for a few minutes.
3. Add chicken and cook through. Season with salt and pepper.
4. Add peas and lemon juice. Cook until peas are heated.
5. Fold in the feta, mint and oregano, season the salad with salt and pepper and serve warm.