Summer Vegetable Farro Bowls
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Farro Bowls
  • 1 cup uncooked farro (or 2 cups cooked)
  • 2 medium zucchini, cut into half-moons
  • 8 oz. mushrooms, quartered
  • 1 bell pepper, chopped
  • ½ sweet onion, chopped
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 4-6 big handfuls of arugula
  • 3 oz. goat cheese
  • ¼ cup chopped pistachios
  • ⅓ cup dried cranberries
Vinaigrette
  • 4 tbsp. olive oil
  • ½ lemon, juiced
  • 2 tbsp. red wine vinegar
  • 1 tbsp. honey
  • ½ tsp. salt
  • Freshly ground black pepper
Instructions
  1. Place the uncooked farro and 2 cups of water in a small saucepan and bring to a boil. Reduce to a simmer and cook for about 20 minutes or until tender. Drain and set aside.
  2. While your farro is cooking, prepare your vegetables. Preheat oven to 400 degrees Fahrenheit and place your chopped vegetables on a sheet pan. Drizzle with 2 tbsp. olive oil and sprinkle with salt and pepper. Toss with your hands to coat and roast for about 20-30 minutes until tender enough to eat but still with a bit of a bite to them.
  3. While the veggies are roasting, make your vinaigrette. Whisk together olive oil, lemon juice, red wine vinegar, honey, salt, and a few cracks of freshly ground black pepper.
  4. To assemble your bowls, place a few handfuls of arugula in the bottom of each bowl. Top with a big scoop of farro and your roasted vegetables. Drizzle with the vinaigrette, then top with goat cheese, chopped pistachios, and dried cranberries.
  5. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/summer-vegetable-farro-bowls/