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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup(s) farro uncooked |
3 tablespoon(s) extra virgin olive oil |
2 tablespoon(s) fresh lemon juice |
1 tablespoon(s) apple cider vinegar |
1/4 teaspoon(s) sea salt |
cracked pepper to taste |
12 stalk(s) asparagus trimmed and cut on the bias |
1 cup(s) kale stems removed and finely chopped |
1/2 cup(s) crumbled feta |
1 tablespoon(s) fresh thyme chopped |
Directions:
1. In a medium saucepan, bring 3 cups of water and 1 cup farro to a boil and cook until just tender, about 25 minutes. Drain and transfer to large mixing bowl.
2. In a separate bowl, whisk together the olive oil, lemon juice, vinegar, salt and pepper. Drizzle vinaigrette over farro and toss.
3. Spritz small amount of olive oil in a saute pan on medium high heat. Toss in chopped asparagus and cook for about 2 minutes or until bright green. Add to farro. Spritz small amount of olive oil into same pan on medium heat. Toss in chopped kale and cook about 1 minute until bright green. Add to farro. Finish sald by adding the crumbled feta and fresh thyme. Toss together.
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