Ingredients
2
cups uncooked farro
4 1/2
cups water
1/2
teaspoon salt
1
medium yellow onion, cut into 8 wedges
3
bell peppers (red, orange or yellow), cut into chunks
1/2
lb fresh asparagus spears, trimmed
1
package (8 oz) baby portabella mushrooms
2
cups cherry tomatoes
1
tablespoon olive oil
Salt and freshly ground black pepper
5
tablespoons olive oil
2
tablespoons fresh lemon juice
1
tablespoon grated lemon peel
1/4
teaspoon salt
1/8
teaspoon freshly ground black pepper
2
tablespoons chopped fresh cilantro
4
oz chèvre (goat) cheese, crumbled (1/2 cup)
Preparation
Rinse farro with cold water; drain. In 3-quart saucepan, mix 4 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain if necessary. Set aside.
Heat charcoal or gas grill. Brush onion, bell peppers, asparagus, mushrooms and tomatoes with 1 tablespoon olive oil. Sprinkle with salt and pepper. Place onion, bell peppers and asparagus on grill. Cover grill; cook over medium heat 9 to 12 minutes, turning occasionally, until vegetables are crisp-tender. Add mushrooms during last 6 minutes and tomatoes during last 4 minutes of grilling. Cut grilled vegetables into bite-size pieces. Set aside.
In small bowl, beat 5 tablespoons olive oil, the lemon juice, lemon peel, 1/4 teaspoon salt and 1/8 teaspoon pepper with whisk until well blended. Stir in cilantro.
In large bowl, toss farro with 3 tablespoons dressing until well blended.
Spoon farro onto serving platter; top with grilled vegetables. Drizzle remaining dressing over salad. Sprinkle with crumbled goat cheese.
