Farro Dolmas Salad

By Sunset
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1 cup farro

1/3 cup dried currants, soaked in hot water to soften, then drained

1/2 cup walnuts, toasted and chopped

5 preserved grape leaves, patted dry and chopped

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1/4 teaspoon pepper

1/4 teaspoon kosher salt

Red chile flakes (optional)

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