Farro Dolmas Salad

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READY IN: 48mins
Recipe by COOKGIRl

No stuffing of grape leaves involved with this cheater's version of dolmas/dolmades. From the January 2011 issue of Sunset Magazine. Serve at room temperature in spring/summer and warm in the colder months. I added barberries/zareshk for flavor and color contrast. Note: because I added the barberries, the chili flakes were omitted.

Ingredients Nutrition


  1. Pick over the farro for any debris then rinse well; drain.
  2. Simmer farro in a medium saucepan with 3 cups of water (can use broth if you prefer-I used a salt-free vegetable broth), until tender approximately 25 minutes. Drain.
  3. Toss the farro with the remaining ingredients.
  4. Can be served warm or at room temperature. Read recipe intro.
  5. Cooking time includes cooking the farro and toasting the walnuts.

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