Citrus Herb Farro and Snap Pea Bowl (Printable Version)

Vibrant farro bowl with crisp snap peas, cherry tomatoes, and zesty citrus-herb vinaigrette. A nourishing vegetarian dish ready in under an hour.

# Ingredient List:

→ Grains

01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon sea salt

→ Vegetables

04 - 2 cups sugar snap peas, trimmed and halved diagonally
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 1/4 cup radishes, thinly sliced

→ Citrus-Herb Vinaigrette

08 - Zest of 1 lemon
09 - Juice of 1 lemon
10 - Juice of 1 orange
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup
13 - 1/3 cup extra-virgin olive oil
14 - 1/4 teaspoon black pepper
15 - Salt to taste

→ Fresh Herbs and Garnish

16 - 1/4 cup fresh parsley, chopped
17 - 2 tablespoons fresh mint, chopped
18 - 2 tablespoons fresh dill, chopped
19 - 1/4 cup crumbled feta cheese (optional)

# How to Make It:

01 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until tender. Drain any excess water and let cool slightly.
02 - Bring a pot of salted water to a boil. Add snap peas and cook for 1 minute. Drain and immediately plunge into ice water to retain color and crunch. Drain again.
03 - In a large bowl, whisk together lemon zest, lemon juice, orange juice, Dijon mustard, honey, olive oil, black pepper, and salt to emulsify the vinaigrette.
04 - Add cooked farro, blanched snap peas, cherry tomatoes, red onion, and radishes to the bowl with vinaigrette. Toss gently to coat evenly.
05 - Fold in chopped parsley, mint, and dill. Taste and adjust seasoning with additional salt or pepper if needed.
06 - Divide among serving bowls and top with crumbled feta cheese if using. Serve immediately at room temperature or refrigerate for a chilled version.

# Expert Advice:

01 -
  • The farro stays perfectly tender while snap peas keep their crunch
  • The citrus dressing wakes up every single bite
02 -
  • Let the farro cool slightly before adding the vinaigrette or it will wilt the herbs
  • The dressing tastes even better after the flavors marry for an hour
03 -
  • If you can only find pearled farro, reduce the cooking time to about 15 minutes
  • Massage the sliced red onion with a pinch of salt to tame its sharp bite

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