Description
The perfect side dish for spring, filled with sweet peas, asparagus, fresh herbs and goat cheese!
Ingredients
Scale
- 1 cup Bob’s Red Mill Farro
- 3 cups water
- 1 lb. asparagus, cut into 1” sticks
- 1 1/2 cups frozen sweet peas
- 2 oz. goat cheese, crumbled
- 1/4 cup sliced almonds
- 1 garlic clove, minced
- 1 tablespoon fresh thyme
- 3 tablespoons white balsamic vinegar
- 3 tablespoons olive oil
- 1/8 teaspoon ground mustard
- salt & pepper to taste
Instructions
- Add Farro and water to a large pot. Bring to a boil, then reduce heat and let simmer for 30 minutes. Drain out any excess liquid.
- Fill another medium size pot with water. Bring to a boil. Add asparagus and sweet peas to pot, cook vegetables for 3-4 minutes. Remove and immediate add to a large bowl filled with water and ice to blanch the vegetables and stop the cooking process. Drain out water. Set aside.
- For the dressing: in a small bowl add garlic clove, fresh thyme, white balsamic vinegar, olive oil, ground mustard, salt and pepper to taste. Whisk until combined.
- In a large serving bowl, add Farro, asparagus, peas, crumbled goat cheese, sliced almonds and dressing. Toss to combine everything and serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 205
- Sugar: 5 g
- Sodium: 296 mg
- Fat: 8 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 3 mg
