spring farmer's market grain bowl
Use this recipe as a guide for what spring produce you have on hand: farro tossed with pesto and topped with roasted spring vegetables, tangy cheese, crunchy seeds, and a squeeze of lemon.
Servings: 4
Ingredients
- 1½ c farro
- 2 carrots
- 3 small beets peeled
- 1 bunch asparagus trimmed
- 2 tbsp extra virgin olive oil
- 3 radishes sliced
- 4 oz feta or goats cheese crumbled
- ¼ c roasted pumpkin seeds
- ¼ c fresh herbs chopped (parsley, dill, basil, cilantro or mint)
- juice of ½ lemon
- salt and pepper to taste
arugula pesto
- 2 c packed arugula can replace up to 1 c of arugula with mixed tender herbs
- 1 tsp white miso
- juice of ½ lemon
- 1 garlic clove
- 2 tbsp roasted pumpkin seeds
- ⅓ c extra virgin olive oil
- fine sea salt
Instructions
- Cook the farro: bring a pot of well salted water to a boil, add farro and cook until tender (~15 minutes for pearled farro). Drain and allow to cool slightly.
- Roast the veggies: preheat oven to 425°. Cut carrots, beets, asparagus, or other root vegetables into bite-sized pieces. Toss beets and carrots with olive oil, salt, and pepper and spread in even layer on baking sheet. Roast for 10 minutes. Remove baking sheet from oven, add asparagus, toss to coat with oil, and return to oven for another 5 minutes, until the asparagus is just tender.
- Make the pesto: in blender or food processor combine all pesto ingredients. Blend until arugula is finely chopped and pesto is smooth. Taste and add more salt, lemon juice, or olive oil as needed.
- Assemble: in large serving bowl toss farro with pesto. Add roasted vegetables and mix. Taste and adjust seasoning as needed. Top with sliced radishes, cheese, pumpkin seeds, herbs, and lemon juice.