Farro is a whole grain that is packed with nutrients and flavor. It tastes like a nuttier version of rice, and is a little bit crunchier. Try it out! Can’t find farro in your grocery store? Brown rice, quinoa or barley will work in this recipe as well!
Makes: 6 servings
Ingredients
1 cup farro or brown rice, uncooked
2 1/2 cups water
1 can (15 oz) chickpeas, no sodium added, drained and rinsed
1 1/2 cups cherry tomatoes, cut in half
1 yellow bell pepper, diced
1 1/2 cups carrots, shredded
2 cups spinach, chopped
For Dressing:
3 Tbs balsamic vinegar
2 Tbs extra virgin olive oil
1 Tbs Dijon mustard
2 Tbs finely chopped fresh oregano or 2 tsp dried
1 Tbs garlic
Pinch of black pepper
Instructions
- Pour farro into a sauce pot and cover with water. Bring to a boil, reduce heat and cover. Allow the farro to simmer for 20-30 minutes.
- Place the cooked farro in a large bowl and mix in the vegetables.
- In a small bowl or cup, stir together balsamic vinegar, olive oil, oregano, garlic, and Dijon mustard. Pour evenly over the farro and vegetables.
- Sprinkle with black pepper and serve.
