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Spring Veggie Bowl

VegetarianDinnerStove-Top

Time: 50 minutes

Yield: 5 servings

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About

Spring calls for fresh garden flavors and refreshing meals! The Spring Veggie Bowl combines leafy, crunchy, green veggies with perfectly cooked nutty farro and tangy vinegar for a hearty and healthy lunch or dinner. Add in some sweet and creamy goat cheese crumbles and a juicy red beet and you have a meal that evokes the sunshine of a spring morning. The Spring Veggie Bowl combines the best of salads with the best of rice meals and makes something better than both.

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Ingredients

  • 1 1/2 cups farro
  • 3 cups water
  • 2 1/4 teaspoons kosher salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 1/2 cup beet greens or arugula, roughly chopped
  • 1/4 cup English peas, blanched
  • 2 baby carrots, thinly sliced
  • 1 green onion, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1 small red beet, peeled and thinly sliced
  • 2 ounces goat cheese, crumbled
  • black pepper, optional, to taste
  • 1/4 cup fresh flat-leaf parsley, chopped

Directions

Step 1 -Combine the farro, the water, and 3/4 teaspoon of the salt in a small saucepan over medium-low heat.

Step 2 -Cover and cook until the farro becomes tender, about 25 minutes.

Step 3 -Place the farro in a strainer and drain well.

Step 4 -Place the hot farro in a large bowl.

Step 5 -Add the remaining salt, the oil, the vinegar, the greens, the peas, the carrots, the onions, the celery, and the beets, stirring gently to combine.

Step 6 -Top with the cheese and the black pepper.

Step 7 -Garnish with the parsley and serve!

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