So, that's what farro is? But how on Earth do you actually make it? My friend Merritt Bates-Thomas, who is Health Education Director for the Green River District Health Department in Owensboro, KY, is sharing a recipe that will do two things. 1) The recipe will teach you how to make farro. 2) The recipe will teach you just how delicious it can be.  Check this out!


1/2 cup farro, rinsed
1 1/4 cup water
2 large carrots, cut into 1/2-inch sticks
2 shallots, cut into strips
1 tbsp. extra-virgin olive oil
freshly ground black pepper
pinch of red pepper flakes
1 (15 oz.) can of cannellini beans, rinsed and drained
1 yellow bell pepper, chopped
5 radishes, sliced
1 small English cucumber, sliced
1 cup cherry tomatoes, halved
2 cups spinach
1/2 cup crumbled feta or goat cheese
1/4 cup extra virgin olive oil
1 lemon, juiced
1 1/2 tsp honey
1 clove garlic minced
2 tbsp. freshly chopped parsley
2 tsp. fresh thyme leaves
pinch of freshly ground pepper
pinch of salt
Merritt Bates-Thomas
Merritt Bates-Thomas
Preheat oven to 400 degrees F.  In a medium saucepan over high heat, bring 1 and 1/4 cups of water to a boil. Add farro and reduce heat to simmer.  Add a lid to the saucepan and let farro simmer until tender, about 30 minutes.  Add a small amount of water if needed.
Prep carrots and shallots and place them on a baking sheet.  Toss with oil and season with salt, pepper, and red pepper flakes.  Bake until carrots are tender and shallots brown on the edges, about 20 to 30 minutes.
Toss farro, roasted carrots and shallots, beans, pepper, radishes, cucumber, and tomatoes in a large bowl.
Combine dressing ingredients in a small bowl.  Pour dressing over farro mixture and toss to coat.
Add spinach and feta cheese and toss to combine.
This recipe is light, healthy and delicious!

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