Chewy Farro Veggie Blast

CHEWY FARRO VEGGIE BLAST

Here's a loaded salad that's filled with roasted veggies and delicious chewy farro, this is not a wimpy salad by any means! This loaded farro salad is filled with veggie goodness featuring, asparagus, zucchini, yellow squash, peas, red, yellow and orange peppers, artichoke hearts, green onions, basil and parsley then tossed in a bright lemon and olive oil dressing.

Delicious at room temperature so it's party perfect. You can serve this as a meatless meal, as a light lunch, a healthy main course or a side dish for grilled fish, shrimp or any meat of your choice.

Did you know that farro can be pre-cooked ahead of time then kept frozen? Sometimes I cook a whole bag, let it cool down and place portions into freezer bags so they're ready to go when I want to make this.

The frozen farro will keep for up to six months in the freezer, but I assure you it won't last that long, there are so many different ways to prepare it! Keep in mind you can add or subtract any veggie or protein you like, anything goes, this will not disappoint!

INGREDIENTS

1½ cups of farro
4 cups of water
1 teaspoon, salt
1 bunch of thin asparagus, cut diagonally
1 to 2 zucchini and yellow squash, cut into bite size pieces
1 each of red, yellow and orange peppers cut into bite size pieces
1 cup frozen petite peas
1 cup of frozen and defrosted artichoke hearts
3 green onions sliced
a handful each of fresh basil and parsley chopped
juice of 1 lemon
2 small garlic cloves grated on a microplane
olive oil

DIRECTIONS

1. Combine the water and the farro in a medium saucepan, add the salt, then bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 25 to 30 minutes.
3. Drain well and transfer to a large bowl to cool.
4. Meanwhile, preheat your oven to 425°F (220°C). Roast all your veggies on a large sheet pan (except the peas—just let them defrost—and the green onions—just have them ready) drizzled with olive oil and seasoned with salt and pepper.
5. Cook until the vegetables are tender but still have a little bite. Do not overcook or let them get mushy. Toss occasionally; total time may be around 10 minutes, but ovens vary.
6. Let the roasted veggies cool before combining them with the cooled farro.
7. Toss and fold everything together, including the defrosted peas.
8. Whisk the juice of 1 lemon with grated garlic and enough olive oil to taste.
9. Add chopped parsley, basil, and sliced green onions.
10. Pour the dressing over the salad, toss gently, and season with salt and pepper to taste.