1 cup uncooked cracked farro or 1 cup wheat berries
1 cup frozen peas
12 teaspoon salt
14 teaspoon black pepper
1 cup watermelon, seeded and cubed
1 cup parsley, coarsley chopped
13 cup pecorino romano cheese, freshly shaved
Rinse farro or wheat berries. Place in saucepan with about 1/4-1/2 teaspoon salt. Cover with about 2 inches of water. Bring to a boil. Reduce to a simmer, cover and simmer for about 1 hour. (to desired tenderness). In the meantime, defrost peas. Place in colander. Drain and rinse farro and rinse with cold water (over peas that are defrosting); drain. Combine farro, peas, salt and pepper in a large bowl. Add watermelon cubes and parsley and gently toss to combine. Top salad with cheese.