It’s a great evening of after work cooking when I make a quick and easy vegan dish like this one and it turns out tasting far better than imagined. I had found some great looking mustard greens at the Ojai Farmer’s Market last Sunday and didn’t know what I was going to use them for. After a quick search on Pinterest, I found this amazing recipe using the Farro grain. The nuttiness of the Farro grain, the flavors of roasted onions and pinenuts along with some currants ended up making a flavorful dish that was greater than its parts.
If you are looking for something that takes only 20 minutes from start to finish, this salad will satisfy on many levels.