1 bunch Chard, washed and cut in thin ribbons
1 each Red bell pepper, cut into small 1/4 inch
1 each Carrot, peeled, and cut into small 1/4
0.75 cups parsley, finely chopped
2 tbsp Olive oil
2 each Green onions, thinly sliced
2.5 cups Farro
7.3 cups Vegetable stock
1 cups Olive oil
0.3 cups Dijon mustard
0.3 cups Orange juice
Salt and pepper to taste
- Bring stock to a boil. Add chard for two minutes to just soften. Remove the chard from the broth using a strainer or tongs. Add faro and cook 25-40 minutes until done. Drain
excess liquid. Set farro aside to cool.
- In a small bowl, combine all dressing ingredients and whisk until emulsified.
- In a large bowl, toss farro, vegetables and dressing. Taste and season with salt and