1 cup faro
2 cups vegetable stock
6 artichoke hearts, chopped
½ cup chopped parsley
2 tablespoons chopped cilantro
2 garlic cloves, chopped
2 tablespoons extra virgin olive oil
Salt and pepper to taste
4 oz. feta cheese, crumbled

  1. Combine the faro and stock in a saucepan and cook on low heat until
    all the liquid has been absorbed.
  2. When done, transfer the faro in a salad bowl then stir in the rest of the
  3. Adjust the taste with salt and pepper and mix well.
  4. Serve the salad fresh.