A and I are trying to stick with "meatless Mondays," something that hasn't been easy. We need protein in our bodies, but nuts are no longer an option and we all despise tofu in every form imaginable.
This month, Kiwi magazine had a feature on recipe clubs and this was the first recipe listed. My kids love rice, and farro is not only an easy substitute, but is chock full of protein. It was a hit. The kids loved it, and it's served at room temperature, so it makes a great summer dish on warm nights and a wonderful leftover for lunch.
You need:
1 c. farro
1/2 c. walnut pieces (which we left out, of course)
1 bunch of asparagus, trimmed and cut into 1 in. pieces
3 tbsp. extra virgin olive oil
1 1/2 tbsp. white or red wine vinegar
salt and pepper
1/2 c. crumbled feta cheese
1/4 c. chopped parsley
If using the walnuts, preheat the oven to 350 degrees and roast until lightly browned, about 5-8 minutes.
Bring a medium pan of water to boil. Salt the water and add the farro, Cook for 20 minutes or until just tender. Drain and transfer to a bowl. Add an inch of water to a skillet and bring to a boil. Add the asparagus and cook for 3 minutes until crisp tender. Drain and toss with the farro. In a small bowl, whisk together the oil, vinegar, and salt and pepper. Pour over the farro mixture and toss with the feta cheese and parsley.
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