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, choppedDirections
Step 1
Combine the farro, water, and 3/4 teaspoon 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, oil, vinegar, greens, peas, carrots, onion, celery, and beet, stirring gently to combine.
Step 6
Top with the cheese and black pepper.
Step 7
Garnish with parsley and serve!
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