Farro and Vegetable Bowls
A tasty side dish or lunch for a week

This recipe is one of my favorite ways to eat some raw vegetables, which I normally don't love. I adapted this recipe from Cook's Country. The original recipe had mushrooms, which I don't like, so I replaced them with optional nuts. I grate the carrots instead of shaving them with a peeler. Grating carrots is easier and I prefer the taste this way. I normally am not a big fan of lemon flavors in savory foods, but I really enjoy the dressing for this dish which goes well with the sweetness of the carrots and tangy goat cheese. You could replace the dressing with your favorite vinaigrette. Note: I have recently updated this recipe and adjusted the amounts slightly. I was finding that I didn't have enough dressing to make this work as leftovers. I generally make this for only myself and it provides 4 easy lunches during the week.
Adapted From:
Cook's Country
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