Grilled Vegetable Farro Salad

 

1

cup uncooked farro or pearled barley

2 1/2

cups water

1/2

teaspoon salt

1

yellow bell pepper, cut into 6 pieces

1

red bell pepper, cut into 6 pieces

1/2

lb fresh asparagus spears, cut in half

6

cherry tomatoes

1

tablespoon olive oil

2

tablespoons red wine vinegar

1

tablespoon lemon juice

2

teaspoons grated lemon peel

2

teaspoons Dijon mustard

1/4

teaspoon salt

Dash fresh ground black pepper

2

cups baby spinach leaves, lightly packed

• 1 Rinse farro under cold water. In 2-quart saucepan, mix 2 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling over medium heat. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain, if necessary, and set aside.
• 2 Heat coals or gas grill. Brush peppers, asparagus and tomatoes with olive oil. Place peppers and asparagus in grill basket or directly on grill rack. Cover grill; cook over medium heat 7 to 9 minutes, turning occasionally, until vegetables are crisp-tender, adding tomatoes during last 4 minutes.
• 3 In small bowl, mix red wine vinegar, lemon juice, lemon peel, mustard, 1/4 teaspoon salt and the pepper.
• 4 To serve, toss farro and spinach in 3 tablespoons of the dressing. Arrange farro on serving platter, and place grilled vegetables on top. Drizzle remaining dressing over vegetables.