Have you ever tried farro? It’s my new favorite thing! My kids thought it was okay, but husband and I loved it! I had extra farro left over and ate it again for lunch later in the week! I modified this recipe a little, leaving off the celery and the peas, and substituting feta for the goat cheese. This one will become a regular in our dinner rotation! Yay farro!
Spring Vegetable Grain Bowl
(Cooking Light, May 2017)
time needed: 50 min.
1 1/2 cups uncooked farro
3 cups water
1 1/4 teaspoons kosher salt, divided
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar or white wine vinegar
1/2 cup roughly chopped beet greens or arugula
1/4 cup blanched English peas
2 baby carrots, thinly sliced
1 green onion, thinly sliced
1 celery stalk, thinly sliced
1 small red beet, peeled and thinly sliced
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
Combine farro, 3 cups water, and 3/4 teaspoon salt in a small saucepan over medium-low; cook, covered, 25 minutes or until farro becomes tender. Place farro in a strainer; drain well.
Place hot farro in a large bowl. Add remaining 1/2 teaspoon salt, oil, vinegar, greens, peas, carrots, onion, celery, and beet; stir gently to combine. Top evenly with cheese and parsley.