Farro is one of my favourite grains, chewy, nutty and packed with goodness (Dr. C.)
- 1 bunch of parsley (roughly 2 cups once stems are picked)
- 1/2 cup extra virgin olive oil
- 1/3 cup brazil nuts (or almonds/walnuts/pine nuts)
- 1 tsp coarse salt
- 4 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 lemon, juiced
- 2 cups, farro, rinsed and drained well (found in the rice section @Meijers)
- 6 cups water
- 2 cups /good handfuls baby spinach
- 1 can white kidney/cannellini beans
- 1/3 cup parsley pesto
- Pepper and salt to taste
- 1/2 lemon juiced
- To make the parsley pesto, in a food processor, combine parsley, olive oil, nuts, salt, garlic, nutritional yeast and lemon juice and process until uniform in texture and the parsley has been completely chopped into small bits.
- Cook farro in 6 cups of water over medium heat. Cover and stir occasionally to check texture. Once cooked through (the ends will have
popped a bit and they'll be tender and chewy), add the spinach and cook until wilted. Drain and rinse with cold water and drain.
- To make the salad, toss farro, spinach, beans, and parsley pesto until well combined. Add salt and pepper to taste, and drizzle lemon juice on top to serve!