Spring Farro and Microgreens Bowl
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides, Salads | Seasons: Spring
This nourishing grain bowl is both fresh and cozy! Use whatever microgreens you like; radish, arugula, or sunflower, all work well.
INGREDIENTS
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch of salt and pepper
Farro
1 cup farro
2 cups water or broth
1 ½ cups microgreens
1 cup mushrooms sliced
½ bunch asparagus, cut into 1 inch pieces
1 shallot thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
PREPARATION
- Whisk together dressing ingredients and set aside.
- Cook farro in salted water and broth until tender, 20-25 minutes. Set aside.
- Heat olive oil in a skillet over medium heat, add mushrooms, and cook until browned and a little crispy, about five minutes. Add asparagus and cook for another 2-3 minutes until asparagus is tender-crisp.
- Add shallots and garlic and cook for an additional 30 seconds until shallots are softened and garlic is fragrant.
- Toss the warm farro with the vegetable mixture and dressing. Let sit for a few minutes to allow flavors to absorb.
- Serve in shallow bowls and top with microgreens.
