Roasted carrot, heirloom bean, and farro salad from The Rancho Gordo Vegetarian Kitchen Vol 1: Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains (page 38) by Steve Sando and Julia Newberry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aeader on August 10, 2020

    Very nice salad, perfect for work lunches. I doubled farro and used 3c cooked chickpeas because I needed to use them up. I used a little dried thyme on the farro because I didn’t have Mexican oregano. Will definitely make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.