Makes 4-6 side dish servings.
Farro has a nutty, full bodied flavor and is a good source of vitamins and fiber. It complements most dishes.
INGREDIENTS:
¾ cup pearled farro
1 tablespoon unsalted margarine
¾ cup low sodium vegetable broth
½ teaspoon kosher salt
VEGETABLES:
2 scallions, finely chopped
1 small bell pepper, coarsely chopped
2 small carrots, coarsely chopped
2 small parsnips, coarsely chopped
½ cup tightly packed flat leaf parsley, coarsely chopped
DRESSING:
3 tablespoons extra-virgin olive oil
2 tablespoons Balsamic vinegar, approximately
1 teaspoon honey
1 teaspoon mustard
Kosher salt
Freshly ground black pepper
PREPARATION:
Place farro, margarine, broth and salt in a small saucepan with a cover. Bring to a boil, over high heat. Reduce the heat and simmer covered for 20 minutes or until the farro is tender and the liquid is absorbed. Transfer to a bowl.
Cut each vegetable into small pieces, except the scallions and pepper, and pulse in a food processor fitted with the steel blade until coarsely chopped. Add to the farro. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.
Whisk the dressing ingredients and toss with the farro and the vegetables.
Season to taste.
