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