Farro with Vegetables

• 1 cup farro
• 3 cup water (lightly salted)
• 3 tbsp extra virgin olive oil
• 2/3 cup carrots (2 large)
• 2 1/5 cup zucchini (2 medium)
• 1 tbsp parsley
• 1 cup pepper (1 red bell pepper)
• 2 clove garlic
• 1/2 cup red onion (finely chopped)
• 1 1/2 cup cooked canneloni beans
• 1 tbsp parsley

1. Bring water and farro to boil, add salt to taste, then keep at simmer until water is fully absorbed.
2. Meanwhile, saute the all veggies but beans and parsley in oil until tender.
3. Combine all ingredients.
4. Allow to cool then refrigerate.
5. Variations: Farro has a nutty flavor and goes well with many vegetable combinations.
6. Rather than boil, you can also saute in oil like risotto and then add broth for a richer dish.

farro, water, extra virgin olive oil, carrots, zucchini, parsley, pepper, clove garlic, red onion, beans, parsley

Taken from cookpad.com/us/recipes/337979-farro-with-vegetables (may not work)