Warm Roasted Parsnips, Garlic, Ginger Farro Salad with Pistachios | City Market / Onion River Co-op

Ingredients

• 1 cup farro (uncooked)
• 1 pound parsnip (julienned)
• olive oil (for rubbing parsnips)
• spicy rub (for sprinkling)
• 1 garlic bulb (5-6 cloves, top sliced off, wrapped in foil)
• 1 onion, red (diced)
• 2 tablespoons ginger, fresh (chopped)
• 1 cup carrot
• 1⁄2 cup edamame
• 1⁄4 teaspoon red pepper flakes
• salt (to taste)
• black pepper, ground (to taste)
• 1 lime (zest and juice)
• 1⁄3 cup cilantro (chopped)
• 1⁄2 cup pistachios (chopped)
• cheese, feta (crumbled, optional)