- Calories 344
- Fat 9.9g
- Satfat 2.5g
- Monofat 4.9g
- Polyfat 0.6g
- Protein 11g
- Carbohydrate 49g
- Fiber 10g
- Cholesterol 5mg
- Iron 3mg
- Sodium 572mg
- Calcium 64mg
- Sugars 2g
- Est. added sugars 0g
Spring Vegetable Grain Bowl
Photo: Caitln Bensel
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.
How to Make It
Step 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.
Step 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.
