Meatless Monday: True Meatless Farro and Spring Vegetables with Lemon and Dill

Farro is a chewy, nutty ancient whole grain high in protein and fiber. If you can't find it, barley or wheat berries makes a good substitute.

3/4 cup farro.

1-1/2 cups water or vegetables.

2 tablespoons olive oil, divided use.

1 onion, sliced.

4 garlic cloves, minced.

2 carrots, chopped.

3 ribs celery.

4 ounces mushrooms, sliced.

1 cup green peas, fresh or frozen and thawed.

zest and juice of 2 lemons.

1/4 cup fresh ground pepper to taste.

optional: 1/2 cup crumbled feta for garnish.

In a medium saucepan, bring water or broth to boil. Add farro. Reduce heat to low, cover and simmer for 20 to 30 minutes, until farro plumps and most of the liquid is absorbed. Set aside.

In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add sliced onion, minced garlic, chopped carrot and celery. Stir occasionally and continue until vegetables soften, about 5 minutes.

Add sliced mushrooms and continue cooking another 5 minutes.

Drain farro, reserving any cooked liquid.

Gently stir farro into vegetables, along with 2 tablespoons of the cooking liquid, if mixture seems dry.

Just before serving, add peas, lemon zest and lemon juice, chopped dill and sea salt and pepper to taste.

Stir gently and heat through.

Top with crumbled feta, if desired.

Serves 4.

SOURCE: Recipe by ELLEN KANNER, syndicated columnist, the Edgy Vegie: Huffington Post.