April Magazines 2018 89012 - Page 32

Mediterranean Faro Vegetable Bowls Serves 4 Saffron Road crunchy chick peas (available at Vons) 2 cups cooked faro grain, or grain of choice 2 cups mixed field greens or lettuce 1 cup grape tomatoes halved 2 cucumbers, peeled, halved lengthwise and chopped 1 yellow bell pepper, stemmed, seeded and chopped Roasted eggplant, red onion and fennel, if desired. 1/2 cup pitted Kalamata olives 1 cup prepared hummus Favorite red wine vinaigrette dressing Prepare faro and divide among 4 bowls. Add greens and top with remaining ingredients. Serve with vinaigrette. 32 April/May 2018