Farro Bowl



  • 2 cups cooked farro mixture
  • 1/2 carrot, grated or sliced
  • 1 handful kale, spinach, or arugula
  • 2-4 cherry tomatoes, sliced
  • Raw cauliflower floret, chopped
  • 1 bell pepper, chopped
  • Olive oil
  • Salt & pepper
  • 1 tsp dijion mustard
  • 1/2 tsp honey
  • 1/2 lemon
  • 3-5 pistachios, coarsely chopped


  1. Combine the chopped bell pepper with the farro mixture, toss together with salt, pepper, and a drizzle of olive oil.
  2. Top the farro with the greens, sliced tomatoes, and raw cauliflower bits for crunch.
  3. In a small bowl make the dressing by combining the mustard and honey, whisk together and stream in 1 1/2 tablespoons of olive oil. Once combined add the juice of half a lemon.
  4. Add salt and pepper to taste and more lemon juice if desired. In a small bowl, combine the grated carrots with about half of the dressing and the chopped pistachios.



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