Thyme & Lemon dressed Farro, Northern Beans, Spinach, Carrots, Onions, and Celery
I am pretty proud of this recipe because I actually-semi made it up myself. I used the outline of another recipe and modified it to be cooked instead of a salad and added more vegetables. The farro mixed with the lemon and vegetable juice tastes so fresh and creamy. Yum. Comment below if you try this puppy out!
1/2 cup vegetable stock
2 Tablespoons fresh thyme, chopped
1/8 cup fresh lemon juice
1 teaspoon of cornstarch or arrowroot flour(I used arrowroot flour because that is what I had)
1/2 teaspoon salt
1 Tablespoon Butter
1 can of Northern Beans
4 cups fresh spinach
1 cup chopped onions
1 cup of chopped carrots
3 celery stalks chopped into small pieces
1/4 cups shredded Parmesan cheese
1/2 teaspoon black pepper
1 1/4 cup farro
Place the farro in a saucepan with about 4 cups of water and bring to a boil. Once boiling, reduce heat to low and simmer until the grain is tender. This could take anywhere between 45-60 minutes. Drain any excess water and allow to cool if you’re not eating immediately.
Over medium heat, saute the butter, onions, carrots, and celery until tender, about 10 minutes. Once the carrots are tender add in the spinach and cook on low heat until the spinach starts to wilt.
While the vegetables are sauteing in a small saucepan, combine the vegetable stock and fresh thyme. Bring to a boil over medium heat then reduce to a simmer for 5 minutes. Whisk in Lemon juice, arrowroot start, and salt until combined. Remove from the heat and set aside
Once this is all done, we just need to combine all of the ingredients. Combine the farro and the lemon juice and mix. In another bowl or in your meal prep containers (depending on if you’re serving now or using for meal prep) combine the beans, sauteed vegetables, and add in the farro.
You’re good to go! Enjoy.
1 Serving: Calories: 401 Carb 66g/Protein 18g/ Fat 6g
Lemon Thyme Arrowroot