Farro Grain Bowl w/ Spring Vegetables & Parmesan Vinaigrette
Yield: serves 4
  • 8oz baby potatoes, cut in half
  • 1 bunch asparagus, cut into bite-sized pieces
  • 2-3 tbl olive oil
  • 2 cups cooked farro
Parmesan Vinaigrette
  • ¼ cup freshly grated Parmesan (plus more for garnish)
  • 2 tbl lemon juice or white wine vinegar
  • ¼ cup olive oil
  • salt and pepper
  1. Preheat oven to 400˚F. Toss potatoes and asparagus in olive oil and place onto separate baking sheets (since they will not cook in the same amount of time) and season both with salt and pepper. Cook until tender - about 10 minutes for the asparagus and 20-30 minutes for the potatoes.
  2. Make the vinaigrette: whisk together the Parmesan and lemon juice then slowly drizzle in olive oil while you keep whisking. season with salt and pepper.
  3. Combine farro and veggies, toss with the vinaigrette and portion into bowls. Top with a little (or a lot) more Parmesan.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/farro-grain-bowls-for-any-meal/