Farro Tabbouleh Recipe

Bring water and farro to a boil in a saucepan. Reduce heat to medium-low cover and simmer until farro is tender about 30 minutes. Drain and let cool.

Combine parsley and mint in the bowl of a food processor; process until finely chopped. Transfer to a bowl. Add farro onion tomato cucumber olive oil lemon juice salt and pepper; toss lightly. Refrigerate for 3 to 4 hours before serving.