Farro and Bean Bowl with Maple-Dijon Vinaigrette
Ingredients
Scale
For the Bowl:
- 1 cup farro, cooked according to package directions
- 2 teaspoons grapeseed oil
- 3 cups green beans, washed, trimmed, and cut in 1-inch lengths
- 1 cup red bell pepper, washed, cored and seeded, and diced
- 1 large shallot, diced
- 1/3 cup toasted pecan halves
- Sea salt and pepper, to taste
For the Vinaigrette:
- 2 large garlic cloves, crushed and mashed with salt (you can go easier on the garlic, but you know me!)
- 1 tablespoon lemon juice
- 4 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/3 cup grapeseed oil
- Sea salt and pepper, to taste
Instructions
For the bowl, once your farro is cooked according to package directions, set aside. Heat the grapeseed oil in a large skillet over medium heat. Add the green beans, bell pepper, and shallot, season to taste with salt and pepper, and sauté until just tender, about 4-5 minutes (alternatively, you can lower the heat and let the vegetables caramelized slowly).
While the vegetables are cooking, make the vinaigrette. Combine all the ingredients in a small bowl and whisk. Add the farro to the vegetables once they are done, as well as the vinaigrette. Mix well, serve in bowls, and top with some toasted pecans. Bon appétit!