Farro with Preserved Lemon, Feta, Mint, and Hazelnuts
Recipe Servings: 10-12 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 30 minutes
4 cups farro
1 - 2 preserved lemons, seeded and diced
1/2 cup toasted chopped hazelnuts
14 cup chopped flat leaf parsely
1/4 cup chopped mint
1/2 cup Lucini® Premium Select Extra Virgin Olive Oil®
1/4 cup pomegranate molasses
1/4 cup crumbled feta
Kosher salt and pepper to taste
Add four cups of semi-pearled Farro to a large sauce pot and add 10 cups of salted water. Bring to a boil, reduce to a simmer, and cook about 20-30 minutes, until tender. Drain if necessary.
Combine farro with all other ingredients and season to taste.
Serve warm or cold.
As the Signature Chef at The Palms Hotel & Spa, Chef Juile Frans oversees the culinary concept throughout the hotel, with a focus on the hotel's signature restaurant Essensia Restaurant & Lounge. In her position Frans is responsible for the creation and execution of all restaurant menus, lounge and pool menus. Truly dedicated to providing products that are both good for the body and the environment, Frans culinary philosophy is completely in line with The Palms "inspired by nature" philosophy, reflecting a passion for healthier and whole food living. Her cuisine is inventive, globally-inspired and flavorful. At Essensia, menus follow a farm-to-table approach, offering a varied seasonal selection of global dishes made with premium ingredients and locally sourced produce, meats and seafood. Quarterly seasonal wine dinners, in cooperation with some of South Florida's finest purveyors of farm-fresh produce, are the highlight of Frans execution of Essensia's culinary concept.