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" Ingredients \u2022 2 bunches leeks \u2022 \u00BC cup extra-virgin olive oil \u2022 Salt and pepper \u2022 1\u00BD cups farro \u2022 \u00BD cup whole Italian parsley leaves \u2022 \u00BD cup small chunks aged Pecorino Toscano or Parmigiano-Reggiano (optional)  Directions Preheat the oven to 450\u00B0F.  Trim off the leeks&amp;#039; tough green tops and slice the leeks in half. Rinse in running water to remove the dirt, then dry them. Slice crosswise into half-inch-wide moons. Toss with half the oil, salt and pepper to taste and lay out in a single layer on a baking sheet. Roast 15 to 20 minutes, until the edges are brown.  While the leeks are roasting, blanch the farro in abundant salted water for 10 to 15 minutes, until it is cooked but firm to the bite. Drain and set aside.  When the leeks are roasted, drain them of their cooking oil and toss with the still-warm farro. Toss in the whole parsley leaves, season with salt and pepper to taste and add the remaining olive oil (and the cheese if you like). Serve warm. Serves 6 to 8. "^^<http://www.w3.org/2001/XMLSchema#string>
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