The straightforward, spicy pickled cauliflower is great as a snack but also goes well in salads, on sandwiches, and Bloody Marys. The wait is the most challenging element of this dish.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 cup pearled farro
- 12 ounces canned great northern beans, drained
- ½ cup halved cherry tomatoes
- ¼ cup freshly chopped parsley
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon lemon juice
- salt and freshly ground black pepper to taste
Instructions
- Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
- Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.
- We paired this our first time with a wonderfully seared swordfish, but it would be amazing with countless different proteins.
- Check the farro package for specific cooking instructions.
- Prep your veggies while the farro is cooking. The beautiful thing about this recipe is that you can do all your other prep work while the farro is simmering, and it’s not like risotto, so you don’t have to constantly stir it the whole time either.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 127 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |