Unusual recipes

Spring Vegetable Grain Bowl

Spring Vegetable Grain Bowl


Serves 5 (serving size: about 1 cup)

This dish is all about clean flavors and distinct textures. Farro provides satisfying chew, while the raw shaved veggies soften slightly in the vinaigrette to become perfectly crisp-tender. To blanch the peas, cook in boiling water for 1 minute or until crisp-tender, then dunk in an ice bath for 1 minute to stop the cooking. A mandoline or vegetable peeler makes quick work of thinly slicing vegetables.


  • 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

Nutritional Information

  • 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

How to Make It

Step 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. Place farro in a strainer; drain well.

Step 2

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.

Watch the video: Spring PLANT-BASED BUDDHA BOWLS. Easy + delicious (August 2021).