Spring Vegetable Grain Bowl

Healthy, Vegetarian, Weeknight

Prep Time: 30 mins Cook Time: 50 mins Servings: Serves 5 Source:

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

Directions

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.

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.

Nutrition

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