Spring Farro with Asparagus, Snap Peas and Radishes

Farro is one of my favorite whole grains—nutty, hearty, and incredibly versatile. On the Mediterranean diet, we recommend choosing whole grains like farro, brown rice, and quinoa instead of processed and refined grains. Whole grains retain their fiber and nutrient content, while many nutrients are lost when grains are processed and refined.

This farro recipe is made with some of our favorite spring vegetables and is layered with bright, zesty flavors ( yes, there are lemons and lemon zest in there, too!). You can easily make it a complete meal by adding chickpeas or a favorite bean for a plant-based protein boost. Some simply cooked chicken works, too. We love this recipe for a satisfying lunch, delicious side dish, or special enough for your Easter table.