An ancient grain with a nutty flavor and chewy texture, farro makes a tasty base for this nutritious veggie salad that’s tossed with a zesty lemon vinaigrette and goat cheese. For easy prep, look for jarred roasted red peppers.
Recipe tags: garlic base, moderate difficulty, lunch, vegetarian, stovetop
| 1 cup | farro |
| 1 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 bunch | asparagus (about 1 lb), trimmed |
| ⅓ cup | olive oil, devided |
| 2 tsp | lemon zest |
| ¼ cup | lemon juice |
| 1 | shallot, minced |
| 1 tsp | Dijon mustard |
| 1 tsp | honey |
| 1 cup | prepared roasted red peppers, sliced |
| ⅓ cup | finely crumbled goat cheese |
| ¼ cup | thinly sliced fresh basil |
| 2 tbsp | tbsp finely chopped fresh parsley |
Bring 3 cups water to boil in saucepan; add farro and 3 tsp Roasted Garlic Base. Reduce heat to medium-low; cover and cook for 25 to 30 minutes or until farro is tender but firm. Drain well.
Toss together asparagus, 1 tbsp oil and remaining Roasted Garlic Base. Grill asparagus for 3 to 5 minutes or until lightly charred and tender. Cut into bite-size pieces.
Whisk together remaining oil, lemon zest, lemon juice, shallot, mustard and honey; toss with farro, asparagus, red peppers, goat cheese, basil and parsley.
Tip: Garnish the salad with toasted pine nuts or chopped almonds if desired.