Mediterranean Farro Salad

1. 3/4 cup farro
2. 5 cups water
3. Salt
4. Assorted veggies: Eggplant, red/yellow peppers, mushrooms
5. 1 lemon, sliced
6. 3 cloves garlic
7. Olive oil
8. Salt/pepper

Mango Citrus Vinaigrette:

1. 1 mango, cubed
2. 1 lime, juiced
3. 1 orange, juiced
4. 1 teaspoon honey
5. 1 tablespoon Dijon mustard
6. 1/4 cup olive oil
7. Salt/pepper, to taste

To prepare farro:

1. In a medium size sauce pan, bring 4 cups of water to a rolling boil with a generous pinch of salt.
2. Add borrow and boil for 15 to 20 minutes or until al dente.
3. Do not over cook.
4. Done farro will be firm but you can bite into it when it’s done.
5. Drain farro through a fine mesh strainer and then line a baking sheet with paper towels and spread the grains out to dry for about 15 minutes.
6. Preheat oven to 425 degrees.
7. Line a baking sheet with parchment paper. Y
8. Drizzle cubed vegetables that you would like to roast with olive oil.
9. Sprinkle with salt and pepper and put in the oven to roast for 25 to 30 minutes or until browned.
10. Stir halfway through to get even browning.
11. Once browned remove from the oven and allow veggies to cool.

Dressing:

1. Put all of the ingredients in a blender except for olive oil.
2. Blend till smooth.
3. Slowly pour the olive oil into the blender as it is running.
4. Season with salt and pepper.

To assemble the salad:

1. Toss together the cooked farro, veggies and then drizzle dressing over the veggies and toss.
2. Just add enough to flavor without making it goopy.
3. Serve!
4. Chill leftovers in airtight container.

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