Veronica Bosgraaf’s Farro with Sundried Tomatoes and Baby Spinach

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Whip up this colorful, flavorful dish for your next summer brunch! Brimming with goodness, it is sure to be a crowd-pleaser!

Veronica Bosgraaf’s Farro with Sundried Tomatoes and Baby Spinach

Ingredients

2 tablespoons olive oil plus 1-2 tablespoons for drizzle
1 large garlic clove pressed
1 cup farro
2 cups vegetable broth
1/4 cup sundried tomatoes, chopped
2 cups baby spinach
1/4 teaspoon sea salt or to taste
Ground black pepper
Grated Parmesan cheese (optional)

Preparation

In a saucepan sauté the chopped garlic in 2 tablespoons of olive oil for 3 minutes on medium heat. Add the fraro, stir and toast for 3 more minutes.

Add the vegetable broth and bring to a low boil for 15 minutes until farro is “al dente”. Drain any excess liquid. Stir in the sun dried tomatoes and spinach. Remove from heat, drizzle with remaining olive oil and season with salt and pepper.

Top with Parmesan cheese and serve warm.

*Recipe and image courtesy of Veronica Bosgraaf.*

Veronica Bosgraaf is the creator of Pure Bars and started the company because her child decided to become a vegetarian at age six and she was worried about whether she was getting the nutrients she needed. The Pure Bar concept came out of Veronica’s frustration regarding the lack of healthy packaged, convenient foods in the markets; foods that were organic and gluten-free, but still tasty and convenient to throw in lunches or snack bags.  She started by making them in her kitchen with the food processor.  She made chocolate brownies healthy snack bars with dates, almonds, walnuts (for Omega 3s), agave nectar and brown rice protein. Now the family of products has over ten different offerings and is sold nationwide. 

 

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