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Categories:Viewed: 112 - Published at: 7 years ago
Ingredients
- 1 1/2 cups farro
- 2 tablespoons olive oil
- 1 head cauliflower, broken into small florets
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- salt to taste
- 2 tablespoons fresh lemon juice
Method
- Bring a large pot of lightly salted water to a rolling boil. Cook the farro at a boil until tender, about 25 minutes. Drain and set aside.
- While the farro cooks, heat the olive oil in a large skillet over medium heat; cook the cauliflower and onion in the hot oil until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. Stir the carrot, celery, and salt into the cauliflower mixture; continue cooking and stirring until the cauliflower is completely tender.
- Combine the farro and the cauliflower mixture in a large bowl; stir to mix evenly. Pour the lemon juice over the mixture and stir. Serve immediately.
