This farro recipe is made with some of our favorite spring vegetables and is layered with bright flavors. We love this one for a satisfying lunch or a delicious side dish on your Easter table.
Farro is one of our favorite whole grains because of its versatility and nutty flavor. On the Mediterranean diet, we recommend choosing whole grains like farro, brown rice and quinoa over processed and refined grained. Whole grains retain their fiber and nutrient content while many of the nutrients are lost when grains are processed and refined.
Spring Farro with Asparagus, Snap Peas and Radishes
- 1 cup farro uncooked
- Low sodium vegetable broth
- 1 bunch asparagus trimmed, cut into 2 “ pieces
- 8 oz snap peas
- 1 bunch radishes thinly sliced
- ⅓ cup olive oil
- Juice and zest of one lemon
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- Pepper to taste
- Crumbled feta
- ½ cup chopped fresh parsley and mint
- Lemon zest
- Cook 1 cup of farro using the low sodium vegetable broth and set aside in a large bowl.
- Bring a medium pot of water to boil, blanch asparagus pieces and snap peas for 1-2 minutes. Place in a water bath to cool and drain.
- Make the vinaigrette: in a small mason jar add olive oil, lemon juice, dijon mustard, salt and pepper. Cover and shake until combined.
- Add asparagus, snap peas, and radishes to farro. Toss with ½ of the vinaigrette. Add more vinaigrette as needed to coat and adjust seasonings. Garnish with feta, herbs and lemon zest.