photo of Italian farro
Ingredients
2 cups water
¾ tsp salt, divided
1 cup pearled Italian farro, rinsed ( whole grain)
¼ cup extra-virgin olive oil
¼ cup white-wine vinegar
1 tbsp Dijon mustard
1 tsp dried oregano
1 tsp lemon zest
1 tbsp lemon juice
¾ tsp honey
1 clove garlic, grated
1⅓ cups chopped red bell pepper
1⅓ cups chopped cooked peeled red beets
2 (15-ounce) cans no-salt-added great northern beans, rinsed
4 cups packed baby arugula
4 tbsp roughly chopped fresh mint
4 tbsp unsalted roasted sunflower seeds
½ cup crumbled feta cheese
Directions
Bring 2 cups water and ¼ teaspoon salt to a boil in a medium saucepan
over high heat. Add rinsed farro; reduce heat to medium-low, cover and
simmer, undisturbed, until the farro is tender and the water is
absorbed, 20 to 30 minutes. Fluff with a fork, then spread the farro
evenly on a large rimmed baking sheet; refrigerate, uncovered, until
completely cool, about 30 minutes.
Whisk ¼ cup each oil and vinegar, 1 tablespoon mustard, 1 teaspoon each
oregano and lemon zest, 1 tablespoon lemon juice, ¾ teaspoon honey,
grated garlic and the remaining ½ teaspoon salt in a small bowl until
well combined. Divide the mixture among 4 (1-quart) Mason jars (about 2
tablespoons each).
Divide red pepper (about ⅓ cup each), beets (about ⅓ cup each), beans
(about ¾ cup each) and cooled farro (about ¾ cup each) among the jars.
Top each with 1 cup baby arugula; add 1 tablespoon each mint and
sunflower seeds. Divide feta evenly among jars (about 2 tablespoons
each).
Cover the jars and refrigerate. When ready to eat, shake the jar until
the vinaigrette is evenly distributed; stir to combine the ingredients,
if needed.
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