CHOPPED VEGETABLES WITH FARRO ENJOY DAN:

               CHOPPED VEGETABLES WITH FARRO by CHEF DAN:

Makes 8 servings

INGREDIENTS:

3 tablespoons olive oil

1 cup farro

1/2-teaspoon EACH tandoori Marsala, and ground allspice

1 bell pepper, seeded and cut into 1/4-inch pieces

1/2-fennel bulb, corded and cut into 1/4-inch pieces

1/2-jicama, cut into 1/4-inch pieces

7 cherry tomatoes, halved

3 tablespoon lemon juice

1 cup fresh mint, chopped

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a saucepan, heat 1 tablespoon oil over medium-heat when sizzling.

2.   Add farro allspice and tandoori masala; stir until toasted, about 2 minutes.

3.   Stir in 1-1/2-cups water and a pinch of salt.

4.   Bring to a boil; cover and reduce heat to low, cook until farro is tender.

5.   About 15 to 20 minutes.

6.   Let cool in a bowl.

7.   Add vegetables, tomatoes, lemon juice, and remaining oil.

8.   Season with salt & pepper to taste.

9.   Stir in mint and enjoy.

ENJOY DAN:                         SINGS SONGS & PLANT SEEDS!!