1 cup uncooked farro, rinsed and drained
1 pound asparagus, trimmed (1 bunch)
8 ounces fresh snap peas
2 ounces Cabot Vermont Sharp Cheddar, grated (about ½ cup), plus more for sprinkling
Green Goddess Dressing:
2 tablespoons fresh cilantro
2 tablespoons fresh parsley
1 tablespoon fresh dill
1 cup Cabot Plain Greek Yogurt
2 green onions, trimmed
2 cloves garlic, smashed
1 lime, juiced
1 jalapeno pepper, halved and seeded (optional)
¼ cup olive oil
1 tablespoon white wine vinegar
Salt and pepper, to taste
2 mini seedless cucumbers, sliced
½ cup pea shoots
1 tablespoon olive oil
2 ripe avocados, halved, pitted, sliced
¼ cup toasted pumpkin seeds (pepitas)
Get the ingredients you need at a convenient nearby location.
Prep: 15 mins | Cook: 25 mins | Total: 40 mins
BRING a large pot of salted water to a boil.
ADD farro and cook for 20-25 minutes, until tender. Drain and set aside.
BRING a second medium pot of water to a boil.
ADD asparagus and cook for 3-4 minutes. Add snap peas and continue cooking 1-3 minutes longer until bright green and tender. Transfer to a bowl with ice water.
PLACE all dressing ingredients in a food processor or blender and process until smooth. Season with salt and pepper to taste.
TOSS together the cooked farro, ½ cup dressing, and grated cheese in a large bowl. Divide evenly among serving bowls.
TOSS asparagus, snap peas, cucumbers, pea shoots, olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Divide evenly among serving bowls on top of the farro mixture.
TOP grain bowls with avocado slices and pumpkin seeds. Serve remaining dressing on the side.
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