1. Combine farro, 1/4 teaspoon kosher salt and water in a medium saucepan over high heat; bring to a boil, reduce to a simmer, cover and cook for 13 minutes. Add asparagus and peas; cover, and continue to cook until farro and vegetables are tender, about 7 minutes more.
2. Drain any remaining water from pot; let farro cool to room temperature.
3. Meanwhile, in a small bowl or cup, whisk together oil, dill, lemon juice, lemon zest, garlic, remaining 1/2 teaspoon salt and pepper; pour dressing over farro mixture and toss to coat. Serve sprinkled with feta cheese and scallions. Yields about 1 heaping cup per serving.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (37%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6.3mg||2 %|
|Sodium 110.3mg||4 %|
|Potassium 222.6mg||6 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 4.1g|
|Protein 4.1g||6 %|
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Calories per serving: 62
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