Farro and Vegetable Bowls with Lemon-Shallot Herb Sauce

These hearty grain bowls make an excellent lunch or dinner. You can use any combination of roasted vegetables you choose.  

The herb sauce adds brightness, and the chopped pistachios bring crunch.  

Use any remaining sauce to spread on a sandwich or sprinkle over fried eggs.  

3/4 cup extra-virgin olive oil 1 chopped small shallot 6 sliced garlic cloves ½ cup fresh cilantro ¼ cup fresh dill  

Ingredients

¼ cup fresh flat-leaf parsley Two teaspoons fresh oregano 1 tsp finely grated lemon zest 1 tbsp lemon juice  

Ingredients

1/2 tsp salt 2 cups cooked farro 4 cups roasted asparagus, radishes, or fennel 4 tablespoons chopped unsalted roasted pistachios  

Ingredients

Blend oil, shallot, garlic, cilantro, dill, parsley, oregano, lemon zest, lemon juice, and salt until smooth.  

Put farro in 4 bowls. Add vegetables to each bowl and pour with 1 1/2 tablespoons sauce (save rest). Season with pistachios.  

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