Ingredients
3 1/2 c. water
Kosher salt
1/2 c. farro, rinsed
2 large carrots, cut into 1/2-inch thick sticks
2 large leeks, sliced 1/4-inch thick
1 tbsp. extra-virgin olive oil
Freshly ground black pepper
Pinch red pepper flakes
1 (15-oz.) can cannellini beans, rinsed and drained
1 red bell pepper, chopped
1 c. cherry tomatoes, halved
1/2 head radicchio, thinly sliced
3 c. arugula
1/2 c. crumbled goat cheese
1/4 c. extra-virgin olive oil
Juice of 1 lemon
1 1/2 tsp. honey
1 clove garlic, minced
2 tbsp. freshly chopped parsley
2 tsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 400°. In a medium saucepan over high heat, add a large pinch of salt to water and bring to a boil. Add farro and reduce heat to a simmer. Let farro simmer until tender, about 40 minutes. Add more water if it gets too low. Step 2Place carrots and leeks on a baking sheet. Toss with oil and season with salt, pepper, and pinch of red pepper flakes. Bake until carrots are tender and leeks are a dark golden, about 30 minutes. Step 3In a large bowl toss farro, roasted vegetables, beans, bell pepper, cherry tomatoes, and radicchio. Step 4In a small bowl, combine dressing ingredients and season with salt and pepper. Pour dressing over farro mixture and toss to coat. Step 5Add arugula and goat cheese and toss to combine.
Have you made this yet? Let us know how it went in the comments below!
