Hearty Grain and Vegetable Bowls with Goat Cheese | America's Test Kitchen

Ingredients

• 2 cups farro
• Salt and pepper
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon zest plus 3 tablespoons juice
• 1 small garlic clove, minced
• 4 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
• 4 ounces (4 cups) baby spinach
• 1 pound cremini mushrooms, trimmed and sliced thin
• 2 ounces goat cheese, crumbled (½ cup)