Spring Veggie Grain Bowl

This recipe is soo delicious and makes a great main course or even a side to some grilled protein!

You can even experiment with this recipe by adding different vegetables!

Enjoy! xo Jen

Spring Veggie Grain Bowl

INGREDIENTS:

• 1 1/2 cups uncooked farro
• 3 cups of 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:

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.
2. Place farro in a strainer; drain well.
3. 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.
4. Top evenly with cheese and parsley.