Broccoli Farro Salad

1 cup semi-pearled farro, rinsed
1 lb. broccoli or broccolini, cut into florets
1 Tbsp. olive oil
2 cloves garlic, minced
Red pepper flakes, to taste
Finely grated zest and juice of one lemon
Salt and pepper
2 oz. grated Romano or Parmesan cheese

Bring a pot of salted water to boil. Add broccoli and boil for 2 minutes, until slightly softened but still crisp. Scoop out with slotted spoon and drain.

Add farro to same pot of salted water and cook, simmering, for 25 to 30 minutes, until tender. Drain and pour into a large mixing bowl; cool to lukewarm.

Pat drained broccoli dry on paper towels and chop into small 1/2″ pieces. Heat olive oil in a nonstick sauté pan over medium heat; add garlic and pepper flakes and cook for 1 minute, until garlic is golden. Add chopped broccoli, lemon zest and salt and cook, stirring, for 3 to 4 minutes, until broccoli is well seasoned and slightly more tender. Don’t overcook.

Add broccoli and garlic to the bowl of farro and stir to combine. Add lemon juice, black pepper and more salt to taste and stir to combine. Stir in cheese and serve.

Serves 6
WW Points per serving: 5

4 Servings = 7 WW Points