This was really good. Better than I was expecting based on the recipe if I'm honest. And, even with making the cheese from scratch, it came together pretty quickly and easily. And I think you could easily substitute the vegetables depending on what you have on hand or what's in season. The carrots and spinach were great, but I think zucchini, snow peas, corn, or maybe even shaved asparagus would all work well. Sautéed kale would be nice too. Or even beets if you don't mind the extra overhead of cooking them first.

Farro Grain Bowls

Slightly adapted from Cook's Country April/May 2018

Ingredients

• 6 c. water
• 2 tsp. coarse sea salt, divided
• 2 c. farro
• 6 Tbsp. olive oil, divided
• 1 tsp. lemon zest
• 3 Tbsp. lemon juice
• 1 small clove garlic, minced
• 1/4 tsp. pepper
• 4-5 carrots, shaved into ribbons
• 4 c. baby spinach
• 450g cremini mushrooms, sliced
• 1/2 batch fresh goat cheese

Directions

1. Bring water to a boil.
2. Add 1/2 Tbsp. salt and farro, return to boil, reduce heat to medium-low, and simmer for 15-20 minutes.
3. Meanwhile, combine 1/4 c. oil, lemon zest, lemon juice, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper.
4. When farro is done, drain and mix with vinaigrette.
5. Add carrot ribbons and spinach and toss to combine. Set aside.
6. Heat 2 Tbsp. oil over medium-high heat.
7. Add mushrooms and 1/8 tsp. salt. (Add a little more pepper too if desired.)
8. Cook, covered, until mushrooms release their liquid.
9. Uncover and continue to cook until liquid has evaporated.
10. Stir 1/8 tsp. salt into the cheese.
11. Add cheese and mushrooms to farro mixture and enjoy!
12. For prettier presentation, divide farro mixture into individual serving bowls and top each with mushrooms and cheese.