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broccoli rubble farro salad

kept byadina
recipe bySmitten Kitchen
Notes: 

I would replace farro with bulgur

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Ingredients: 

Salt
1 cup semi-pearled farro
1 pound broccolini or regular broccoli (previously: 2 pounds, see note)
4 tablespoons olive oil
2 cloves garlic, minced
Red pepper flakes, to taste
Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)
Freshly ground black pepper
4 ounces pecorino romano, grated or ground in a food processor


 

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