Spring Farro with Asparagus, Snap Peas and Radishes
This farro recipe is made with some of our favorite spring vegetables and is layered with bright flavors. We love this one for a satisfying lunch or a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullymediterranean.com.
Cooking tools:
- Mason jar
- Microplane
- Citrus press
- Saucepan
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Serving bowl
Ingredients
- 1 cup farro (uncooked)
- Low sodium vegetable broth
- 1 bunch asparagus (trimmed, cut into 2 “ pieces)
- 8 oz snap peas
- 1 bunch radishes (thinly sliced)
- ⅓ cup olive oil
- Juice and zest of one lemon
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- Pepper to taste
- Crumbled feta
- ½ cup chopped fresh parsley and mint
- Lemon zest
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