Farro, White Bean, and Preserved Lemon Salad

Ingredients

• 1 cup farro
• 2 tablespoons olive oil
• 1 leek, split lengthwise and thinly sliced
• 1 clove garlic, minced
• 1/4 cup chopped parsley
• 1 can cannelini beans, drained and rinsed
• 2-3 tablespoons diced preserved lemon, or juice of 1/2 fresh lemon
• Salt and pepper

Directions

1. Put the farro in a medium pot and add enough cold water to cover it; salt the water, then bring it to a boil over high heat. Turn the heat down so the water simmers, and cook the farro until it is tender, about 30 minutes. Drain it, then spoon it back into the same pot.
2. While the farro cooks, warm the olive oil in a large skillet over medium heat until it looks glossy and hot. Add the leeks and cook them, stirring now and then, until they start to soften, about 10 minutes. Stir in the garlic and keep cooking until the leeks are fully tender.
3. Add the beans, parsley, and preserved lemon to the skillet and stir them through. Scrape everything into the pot with the farro, mix well, add salt and pepper to your taste, and serve it warm.