Herby Orange Farro with Crispy Beans and Goat Cheese

There was a low of -14°F today in Minneapolis, so I waddled over to Trader Joe’s for some bright, refreshing flavors for a quick and simple lunch. The citrus is in surplus this time of the year, so I grabbed the first orange I could find and raced home with borderline frostbitten fingers and a bag full of hearty grains and beans, tangy goat cheese, oranges, herbs, and an empty stomach. This is my Herby Orange Farro with Crispy Beans and Goat Cheese. It is absolutely incredible, and it is the dish that will help me get through these Arctic temperatures.

Prep Time: 5 minutes | Cook Time: 20 minutes

Serves: 2-4

Ingredients:

For the crispy beans:

• 1-15 oz. can of white beans, drained and rinsed

• 2 tbsp all-purpose flour

• 2 tbsp extra-virgin olive oil

• 1/2 tsp kosher salt

• 1/4 tsp each of freshly cracked black pepper, garlic powder, onion powder, and paprika

For the rest of the salad

• 1 cup of cooked farro

• 1 large navel orange

• 1 tbsp extra-virgin olive oil

• 1/2 tsp kosher salt

• 1/4 tsp freshly cracked black pepper

• 1/4 cup each of chopped dill and parsley

• 1/2 cup crumbled goat cheese

Method:

1. For the beans: Preheat the oven to 425°F. Toss the beans with the flour and seasonings in a large bowl until well combined. Spread the beans onto a small baking sheet in an even layer and bake for 20 minutes or until crisp.

2. For the rest of the salad: Juice and zest your orange. In a separate large bowl add the orange juice and zest, cooked farro, 1 tbsp of olive oil, salt, pepper, and chopped herbs and toss to combine.

3. To plate: Add your herby orange farro first, and top with crumbled goat cheese and the crispy beans. Top with more orange zest if you want, and enjoy!

Notes: To make this vegan, omit the goat cheese or substitute vegan feta. Want to add more protein? Salmon or chicken would go great with this!