Farro and vegetables with a thick green goddess dressing pack this grain bowl with plenty of flavor.
Finish it off with chicken, or use white beans as a plant-based protein alternative.
(To make this bowl completely vegetarian, omit the anchovy paste from the dressing.)
Photo: Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Place a medium bowl of ice water next to the stove.
Add haricots verts to the boiling water; cook until bright green and tender, about 2 minutes.
Transfer to a small bowl; set aside.
Use a slotted spoon to transfer to the ice bath; let stand until cool, about 3 minutes.
Peel by tearing a hole in the skins and gently squeezing out the beans.
Meanwhile, add farro to the boiling water.
Drain and rinse with cold water.
Transfer to a medium bowl and toss with 1/2 teaspoon salt.
Add yogurt, mayonnaise, lemon juice and 1/4 teaspoon salt; process until smooth, about 1 minute.
Sprinkle the remaining 1/4 teaspoon salt over the bowls and drizzle evenly with the dressing.
Serve at room temperature or chilled.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
