I have been on the hunt for recipes that are high in veggies plus are quick and easy to prepare. I found this recipe in my “in box” the other day and it sounded YUMMY! Now, I am not a feta cheese kind of girl PLUS I can’t have dairy now so the fact that it was optional was HUGE! I liked that this made enough to divide over a few days to have for lunch or a salad with dinner.
1 cup farro
1 large cucumber
1/2 red onion
1/4 cup parsley
2 Roma tomatoes
salt and pepper to taste
Optional: 1/4 cup feta cheese
Boil the farro for 10-12 minutes in large pot. (I like the pre-cooked farro from Trader Joe’s.) As the farro boils, chop the cucumber, onion, tomatoes and parsley. (If desired, chop the feta cheese as well.)
When the farro is finished, strain the grain and rinse with cold water for about 30-45 seconds.
Scoop the farro into a large bowl and add the chopped veggies.
Squeeze the fresh lemon on top of the salad and add salt and pepper to taste. (I prefer just lemon and pepper.)
Mix all together and enjoy!
If you haven’t tried farro, it is a GREAT grain to use instead of rice. Hubby prefers it when it is used with stir-fry or chili, something that has some “juice” or gravy or sauce. I, on the other hand, love to eat it as a side with just a few veggies.
Share your favorite recipes with us. I would love to highlight YOUR favorites (and your business).
Have a ThirtyOne-derful day!