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.
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!
