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, uncooked • 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
Combine the farro, water, and 3/4 teaspoon salt in a small saucepan over medium-low heat.
Cover and cook until the farro becomes tender, about 25 minutes.
Place the farro in a strainer and drain well.
Place the hot farro in a large bowl.
Add the remaining salt, oil, vinegar, greens, peas, carrots, onion, celery, and beet, stirring gently to combine.
Top with the cheese and black pepper.
Garnish with parsley and serve!