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Spring Vegetable Grain Bowl

Photo: Caitln Bensel
Active time 30 mins
Total time 50 mins
Yield

Serves 5 (serving size: about 1 cup)

This dish is all about clean flavors and distinct textures. Farro provides satisfying chew, while the raw shaved veggies soften slightly in the vinaigrette to become perfectly crisp-tender. To blanch the peas, cook in boiling water for 1 minute or until crisp-tender, then dunk in an ice bath for 1 minute to stop the cooking. A mandoline or vegetable peeler makes quick work of thinly slicing vegetables.

Ingredients

  • 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

Nutrition Information

  • calories 344
  • fat 9.9 g
  • satfat 2.5 g
  • monofat 4.9 g
  • polyfat 0.6 g
  • protein 11 g
  • carbohydrate 49 g
  • fiber 10 g
  • cholesterol 5 mg
  • iron 3 mg
  • sodium 572 mg
  • calcium 64 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.

  2. 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.