Name: Anti-Inflammatory Vegetable-Packed Grain Bowls
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 cups uncooked farro; 3 cups water; 1.25 teaspoons kosher salt, divided; 2 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar or white wine vinegar; 0.5 cup roughly chopped beet greens or arugula; 0.25 cup blanched green peas; 2 baby carrots, thinly sliced; 1 scallion, thinly sliced; 1 celery stalk, thinly sliced; 1 small red beet, peeled and thinly sliced; 2 ounces goat cheese, crumbled (about 1/2 cup); 0.25 cup chopped fresh flat-leaf parsley

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

You May Also Like

You Might Also Like