Grain Bowls with Cucumber-Dill Sauce

washingtonpost.com

ChrisKnitz

measuring cup Servings: 2 to 3

subheading: For the grain bowls:

2 tablespoons extra-virgin olive oil

6 ounces (1 cup) dried farro

4 cups water

½ teaspoon kosher salt, or more as needed

1 medium carrot, scrubbed well and cut into 2-inch sticks about ¼-inch thick

One 15-ounce can low-sodium chickpeas, rinsed and drained

1 red pepper, thinly sliced (drained, from a jar; 1 cup)

2 teaspoons regular soy sauce

2 teaspoons dried oregano

½ teaspoon granulated garlic (a.k.a. garlic powder)

1 teaspoon Spanish smoked paprika (pimenton)

2 packed cups baby spinach leaves

2 scallions, trimmed and thinly sliced crosswise

½ cup crumbled feta cheese

subheading: For the cucumber-dill sauce:

½ cup grated English (seedless) cucumber (from ½ cuke)

1 cup organic plain, whole-milk yogurt

1 tablespoon chopped fresh dill

1 tablespoon fresh lemon juice

⅛ teaspoon granulated garlic (a.k.a. garlic powder)

¼ teaspoon kosher salt

Directions at washingtonpost.com

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