Farro and White Bean Salad

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

Kosher salt

1/2 c. whole-grain farro, rinsed

2 large carrots, cut into 1/2"-thick sticks

2 large leeks, tough outer layers removed, sliced 1/4" thick

Pinch of crushed red pepper flakes

1 tbsp. plus 1/4 c. extra-virgin olive oil, divided

Freshly ground black pepper

1/2 head radicchio, thinly sliced

1 red bell peppers, seeds and ribs removed, chopped

1 (15.5-oz.) can cannellini beans, drained, rinsed

1 c. halved cherry tomatoes

Juice of 1 lemon

1 clove garlic, finely chopped

2 tsp. chopped fresh parsley

2 fresh thyme leaves

1 1/2 tsp. honey

3 c. arugula

1/2 c. crumbled goat cheese (about 3 oz.)

Wskazówki

Preheat oven to 400°. In a medium saucepan over high heat, bring 31/2 c. water and a large pinch of salt to a boil. Add farro and reduce heat to medium-low. Simmer, stirring occasionally and adding more water if needed, until farro is tender, about 40 minutes.

Meanwhile, on a baking sheet, toss carrots, leeks, crushed red pepper flakes, and 1 tbsp. oil; season with salt and black pepper.

Roast vegetables until carrots are softened and leeks are dark golden, about 30 minutes. 4. In a large bowl, toss farro, roasted vegetables, radicchio, bell pepper, beans, and tomatoes.

In a small bowl, combine lemon juice, garlic, parsley, thyme, honey, and remaining 1/4 c. oil; season with salt and black pepper. Pour dressing over farro mixture and toss to coat. Add arugula and goat cheese and toss again to combine.

Wartości Odżywcze

• Kalorie: 330
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Trans: 0 g
• Cholesterol: 7 mg
• Sód: 609 mg
• Węglowodany Całkowite: 32 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 7 g
• Białko: 12 g