Carrot-Farro Salad

• 1/2 cup extra virgin olive oil, divided
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 cups farro
• 4 cups carrot juice or vegetable broth
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons salt
• 2 carrots, diced
• 1 teaspoon lemon zest
• 1/4 cup fresh lemon juice
• 1 avocado, diced
• 1 shallot, minced
• 6 radishes, very thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 teaspoon cracked black pepper

1. Heat 1/4 cup oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until translucent. Add farro; cook, stirring constantly, 2 minutes. Stir in carrot juice, brown sugar, and salt. Cook, stirring occasionally, 20 minutes.
2. Stir in carrots and 2 cups water. Cook 10 minutes or until carrots and farro are tender. Drain; toss with remaining 1/4 cup oil, and let cool.
3. Combine farro mixture, lemon zest, and remaining ingredients in a large bowl. Serve immediately.

extra virgin olive oil, onion, garlic, farro, carrot juice, light brown sugar, salt, carrots, lemon zest, lemon juice, avocado, shallot, fresh cilantro, cracked black pepper

Taken from www.myrecipes.com/recipe/carrot-farro-salad (may not work)